Baking potatoes aren’t, as some people believe, a type – the name refers to the size. Floury potatoes give the fluffiest insides when baked, but all varieties work for this comforting, low effort meal. 4 baking potatoes (250–300g each) olive oil 2 good handfuls (about 50g) curly kale leaves, stripped from their stems 150g mature cheddar, grated salt and black pepper Heat the oven to 190°C/Gas 5. Put the potatoes in a baking dish and prick them a few times with a sharp knife. Rub the skins all over with a little olive oil and sprinkle with sea salt. Bake for 1–1½ hours, depending on size, until the insides are tender and the outsides crisp. Meanwhile, boil the kale for 4 minutes in salted water. Refresh in cold water, drain well, chop and set aside. When the potatoes are ready, remove them from the oven and leave until just cool enough to handle. Slice off the tops (serve them with the potatoes), and use a teaspoon to scoop out most of the insides, being careful not to break the skin. Put the flesh in a bowl and mash with the kale and three quarters of the cheese. Season with salt and pepper to taste. Spoon the mixture back into the skins, scatter over the remaining cheese and return to the oven for about 15 minutes, until the cheese is golden and bubbling. Like this? Try out some more amazing Riverford recipes with www.riverford.co.uk/recipes