HOW TO BAKE POTATOES RECIPES

Place potato halves on a parchment-lined baking sheet. Bake 30 minutes or until internal temperature reaches 165 degrees.

1. Preheat the oven to 220°C/425°F/gas 7.
2. Halve the aubergine lengthways and thickly slice.
3. Drizzle some olive oil into a frying pan over a medium heat and cook the aubergine in batches for 5 to 7 minutes, or until softened and golden, adding a little more oil, if needed. Using a slotted spoon, transfer to a large bowl.
4. Peel and thinly slice the onion, and peel and slice the garlic. Add the onion and garlic to the empty pan, with a little more oil if necessary, and sauté for 5 minutes, or until softened. Transfer to the bowl with the aubergine.
5. Chop the potatoes into 1cm cubes, thinly slice the medium tomatoes and slice the courgettes.
6. Add the potato, all the tomatoes, the courgette, passata and 200ml water to the bowl. Sprinkle with the oregano, then pick, finely chop and add the parsley. Season generously with sea salt and black pepper.
7. Combine well with your hands and transfer to a large ovenproof dish. Drizzle with any remaining oil.
8. Bake for 30 minutes, then turn the oven down to 200°C/400°F/gas 6. Bake for another 20 to 30 minutes, or until the top has browned and vegetables are tender. Allow to cool slightly before serving.

1. Preheat the oven to 200°C/400°F/gas 6.
2. Peel and cut the potatoes into 3mm-thick slices, then cook in a large pan of boiling salted water until just tender. Drain well, then transfer to a large baking dish.
3. Melt the butter in a large non-stick pan on a medium heat, stir in the flour, followed slowly by the milk and cream, then simmer gently until thickened, stirring continuously.
4. Remove from the heat, grate in and stir through most of the cheese, then season to perfection with sea salt and black pepper.
5. Pour the sauce over the potatoes, grate over the remaining cheese, then bake for 45 minutes, or until golden and bubbling.