Buttered and Slammed Baked Potatoes - serves 1

Preparation - 5 minutes, Cooking time - 1 1/2 hours

1 large potato, 9 oz
1 tsp olive oil
sea salt
small pat of butter

Preheat the oven to 400 F. Scrub the potato and dry throughly. Prick in several places with a fork and rub in the olive oil; sprinkle lightly with sea salt.
Bake for 1 1/2 hours until the potato feels soft when gently squeezed.
Wrap the potato in a clean towel and slam it down onto a board; alternatively, place the potato on a serving plate with a dish towel on top and hit it with your fist. Both these slamming methods work really well because the force breaks up the potato into fluffy grains and usually causes a natural split.
Drop the butter into the split and sprinkle in a little more salt.
Eat immediately or serve with your choise of topping.

Here are some favorite toppings:

• sour cream and chives
• tuna and garlic mayo
• cream cheese and smoked salmon
• curried baked beans with Cheddar
• sauteed leeks, cream cheese and black pepper