Topping ideas!

Potatoes are an excellent source of everything from Vitamin C (one medium-sized jacket potato provides almost half your RDA of Vitamin C in one go!) to Vitamins B6 and Thiamin and even Folic Acid and Fibre.

As Kathryn Race, marketing director at the British Potato Council told Taste: "Those who have access to a microwave at work are missing a trick. Jacket potatoes can provide a speedy, healthy and tasty lunchtime meal in less than eight minutes but the benefits can last right through the whole afternoon. Simply combine with chicken, fish, beans or cheese and a salad or green vegetables, for a complete meal on a plate."

If you want something fast and filling why not try one of these delicious recipes? Or visit britishpotatoes.co.uk for more delicious recipes, cooking tips and further nutritional information.

Jacket Potatoes Serves 4 Potato Variety: Cara, Marfona, Estima 4 medium size potatoes (175g-225g/6-8oz each) Scrub potatoes, then dry and prick each one several times with a sharp knife.

Microwave Method: Cook one potato (225g/8oz) for 6 minutes on full power (800W), turn halfway through cooking. Allow to stand 1-2 minutes before serving. If cooking more than one potato at a time you need to increase the cooking time accordingly.

Oven Method: Rub a few drops of olive oil into the potato skin, place potatoes in pre-heated oven at 200C/400F/Gas 6 on a baking tray with salt sprinkled around the potato. Bake 1 hours or until soft.

Choice of toppings: Chicken & Tomato Jacket Serves 4 4 x chicken breasts dried oregano, rosemary or basil (optional) 8 ripe tomatoes 150g 0% fat Greek Yogurt (Total) 4 spring onions finely chopped 2 teaspoons red pesto When potatoes are almost ready, cut chicken breasts into bite-size chunks, heat a non-stick frying pan and pan fry until lightly browned on both sides and cooked through, about 6-8 mins. Add a pinch of dried oregano, rosemary or basil per person.

Meanwhile, chop tomatoes into chunks, discarding seeds. When chicken is cooked, stir together the chicken, tomato, spring onions, red pesto and the pot of yogurt and serve on the jacket.

Smoked Mackerel and Spring Onion Jacket Serves 4 300g ready to eat peppered smoked mackerel fillets 4 spring onions, finely sliced 4 tbsp half-fat crème fraîche When potato is almost ready, in a bowl mix together the mackerel fillets, discarding the skin, with the spring onions and crème fraîche and serve on the jacket.

For an even healthier meal, leave out the crème fraîche and mix the fish and onion with a squeeze of lemon juice instead.

Tuna, Lime and Coriander Jacket Serves 4 2 x tins tuna in springwater 1 lime 1 handful fresh coriander, leaves picked, stalks chopped 1 red pepper chopped into small pieces When the potato is ready, open the tins of tuna, and in a bowl mix with lime juice, pepper and fresh coriander. Serve the mix on top of the jacket. Season with freshly ground black pepper.

Vegetable Chilli Jacket Serves 4 2 tins ratatouille Provençal Paprika Tabasco sauce Handful of fresh coriander, leaves picked, stalks chopped When the potato is almost ready, heat the tins of ratatouille in a saucepan with half a teaspoon of paprika and 2 drops of Tabasco, or more if you like your chilli fiery! Serve with fresh coriander on top of the potatoes.

To get even more vitamins from your meal, add a tin of kidney beans, drained and rinsed, to the ratatouille as you heat it up.

Chilli Tomato wedges with Guacamole/ Salsa/Sour Cream Serves 4 Potato Variety: Cara, Desiree, Estima, Marfona, Maris Peer 4 medium size potatoes (175g-225g/6-8oz each) Olive oil 4 tbsp tomato purée 1 tbsp water tsp chilli powder Freshly ground black pepper Pot salsa/sour cream/guacamole Preheat oven to 200C, 390F, Gas Mark 6.

Scrub potatoes, then cut each into half lengthways, and then in half lengthways again. Repeat until you have 8 even-shaped wedges. Boil wedges in a saucepan of water with the lid on for 15 minutes.

Mix together 4 tsps oil, tomato purée, water, chilli powder and black pepper, and toss wedges in it.

Bake in oven for 15-20 minutes, until crispy on the outside and soft in the middle. Serve with salsa, sour cream and guacamole to dip.

Indian Spiced Wedges with Steamed Spinach Serves 4 Potato Variety: Cara, Desiree, Estima, Marfona, Maris Peer 4 medium size potatoes (175g-225g/6-8oz each) Ground cumin Ground turmeric Ground coriander Olive oil 400g baby spinach leaves mango chutney for dipping (optional) Preheat oven to 200C, 390F, Gas Mark 6.

Scrub potatoes, then cut each in half lengthways, hen in half lengthways again. Repeat until you have 8 even-shaped wedges. Rinse and pat dry.

Place wedges in bowl with 4 tsp olive oil, 2 tsp cumin, 1 tsp turmeric and 1 tsp ground coriander. Stir until coated.

Transfer to baking sheet and bake until tender, about 45 minutes.

When the potatoes have cooked for about 30 minutes, heat the water you need to steam the spinach.

The spinach will only take 5 minutes to steam. When it is completely wilted, serve with the wedges and mango chutney for dipping.

Winter Vegetable Mash Serves 4 Potato Varieties: Saxon, Nadine, Estima 1 tbsp olive oil 1 onion, chopped 1 garlic clove, crushed 1 red chilli finely chopped, seeds removed 1 large parsnip, peeled and diced 2 leeks, sliced into rings 350g/12 oz potatoes, peeled and diced 2 tbsp milk 1 tsp English mustard 60g/2oz mature Cheddar, grated 60g/2oz light cream cheese Heat oil in saucepan, gently cook the onion, garlic, chilli, parsnips and leeks with a few tablespoons of water and the lid on for 5 minutess. Add enough boiling water from the kettle to just cover and simmer gently for 15 minutes or until the veg are tender.

Meanwhile, boil potatoes for 10 mins or until tender; drain then mash with milk, mustard, cream cheese, three quarters of the Cheddar cheese and freshly ground black pepper.

Drain the vegetables well, stir into the mashed potato and serve sprinkled with the remaining cheese.

Great served with ham or roast beef.