Wash the potatoes well, dry them and prick several
times with a fork. Pour some olive oil into your hands and rub over the
potatoes, then scatter over some sea salt which should stick to the oil.
Place directly on the shelf in the oven and bake for 1¼-1½ hours,
depending on the size of the potato. When cooked, the potato should be
golden-brown and crisp on the outside and give a little when squeezed.
Serve split open with lots of salted butter or try one of the fillings
For the gratinated smoked trout filling, preheat the grill to medium-high.
Split the baked potatoes in half and scoop out most
of the fluffy flesh with a fork into a bowl. Flake in the trout and add
the parsley or chives, three-quarters of the cheese, the horseradish or
mustard and butter and stir with the potato flesh until just combined.
Season, to taste, with salt and freshly ground black pepper.
Spoon back into the potato skins, sit on a baking
sheet and scatter over the remaining cheese. Grill until the cheese is
bubbling and pale golden-brown.
For the curried cream cheese topping, mix together
all of the curried cream cheese ingredients and season, to taste, with
salt and pepper.
Split open the cooked potatoes and spoon the cheese mixture on top: it will melt and ooze into the hot, steaming potato.