4 medium or 2 large baking potatoes
Little oil
Salt and black pepper
150ml/quarter pint creamy white sauce
50-75g cooked chicken, chopped
3tbsp sweetcorn kernels
Parsley or chives to garnish

1 Preheat oven to 200C/400F/gas Mark 6. Scrub the potato skins, dry and prick in a few places. Rub well with oil and a little salt if you wish.

2 Bake the potatoes on a baking tray or directly on the oven rack for about one hour or more dependent on the size of the potatoes. Test by gently squeezing with your fingers or piercing with a fork.

3 When the potatoes are tender cut a cross in the top of the potatoes and gently squeeze the potato from underneath to open them up.

4. Warm the sauce and stir in the chicken and sweetcorn and seasoning to taste. Pile this filling back into the potatoes. Return the potato halves to the oven for about 20 minutes until warmed through well.

Tip: if you wish to bake the potatoes in advance for supper or lunch the next day, prepare as above but don't add the filling until you are ready to return the potatoes to the oven.