A perfect accompaniment to barbecued chicken wings.

Take 3 medium-large baking potatoes, which have been scrubbed clean and pricked a few times with a fork, and rub with a little olive oil. Sprinkle a little sea salt over the potatoes and then place directly on the shelf in the oven (200c) for about an hour. The potatoes will be ready when they are golden crisp on the outside and give a little when squeezed gently.

Split the potatoes in half lengthwise, scoop out most of the filling into a bowl and add a 125ml of crème fraiche (other creamy cheese products will do fine too), 2 tsp horseradish (creamed works too),  a large handful of finely chopped herbs (chives, parsley, mint), a drizzle of olive oil and some sea salt to taste. Mix well, and pile back into the potatoes.

Pop back into the oven for another 10 minutes until the filling is warmed through.

Serves 2-3 as a side dish.