These big boys bulk up beautifully under the ground, so they’re lovely and filling, whatever filling you favour. We normally use Kestrel potatoes for our baking spuds. Just because they bake so well and taste so great.
They come from our growers all over Scotland. Then they’re sorted, washed and packed for us by Albert Bartlett in Airdrie.
Energy 419 kJ, 99 kcal; Fat 0.2g of which saturates 0.1g; Carbohydrates 21g; of which sugars 1.3g; of which starch 19g; Fibre 2.6g; Protein 2.5g; Salt <0.01g
Forget microwaves (which make them soggy). If you want a different way to bake your spud, pop it in foil and put it in the embers of real fire. Not in your kitchen, hopefully… Or you can speed up the oven cooking by spearing the potatoes on a metal skewer – it conducts heat to the centre of the potato and reduces the cooking time.