Completo Loaded Jacket Potatoes

Method

1. Preheat the oven to 200 °C. Scrub the potatoes, dry them and prick each 6 to 8 times with a fork so they don’t burst. Rub with the olive oil and part of the salt, set them straight on the oven rack and bake for 55 min. They are done when the skin is crisp and a skewer slides into the centre with no resistance.

   Add in this stepLarge baking potatoes (about 250 g each) 2Olive oil 2 tspSalt ¼ tsp

   oven

2. While they bake, seed the tomatoes, dice them 5 mm, sprinkle with part of the salt and leave in a sieve to drain.

   Add in this stepTomatoes 1Salt ¼ tsp

3. Mash the avocado with the lemon juice and the rest of the salt until smooth.

   Add in this stepRipe avocados 1Lemon juice 1 tspSalt ¼ tsp

4. Slice the frankfurters into 1 cm rounds and fry them in a dry pan on medium-high heat for 4 min, until browned at the edges.

   Add in this stepFrankfurters 2

   medium-high heat

5. Cut a deep cross into the top of each potato, then hold it in a tea towel and squeeze the sides so it opens like a flower. Fluff the inside with a fork, add the butter, then the frankfurter and mozzarella. Return to the oven at 200 °C for 5 min, until the cheese is melted and bubbling.

   Add in this stepButter 20 gGrated mozzarella 60 g

   oven

6. Top the potatoes generously with the tomato and avocado, zigzag with mayonnaise and serve hot.

   Add in this stepMayonnaise 2 tbsp