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Your favourite sandwich filling works just as well in jacket potatoes. Plus, it only takes a few minutes to prep ahead. See method
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1. Preheat the oven to gas 5, 190°C, fan 170°C. Pierce the potatoes all over, rub with the oil, then transfer to a baking tray and bake for 1 hr or until crispy on the outside and fluffy on the inside. Set aside to cool slightly before slicing in half, spooning out the middle and transferring to a bowl, leaving a shell about 1cm thick.
2. While the potatoes are cooling, combine the remaining ingredients (apart from the almonds and salad) with the scooped-out potato. Carefully spoon back into the still-warm shells and serve scattered with the almonds, with salad on the side, if you like.
Tip: Bake the pricked potatoes in an air-fryer at 200°C for 45 mins, or until a knife pierces through easily, turning halfway through cooking.
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