Prick the potato a few times with a fork and bake in a hot oven (200C/ 400F/ GM6) for around 1¼ hours or until the centre feels tender when poked with a sharp knife
When baked remove from the oven and turn down the temperature to 180C/ 350F/ GM 4
Cut the potato in half and carefully scoop the flesh out of the skins without tearing them. Mash the flesh until smooth then stir in the butter and season with a little salt & pepper
Grate the cheese and slice the spring onion finely. Mix ¾ of the cheese and all of the spring onion into the potato along with 2 tsp of the Gunpowder Pickle
Pile the mashed potato back into the skins, place onto a baking tray & scatter with the remaining cheese
Cook for 15-20 minutes until piping hot and the cheese has melted then top with the remaining pickle and serve
A fresh green salad makes the ideal accompaniment to this punchy and satisfying baked potato. The cool crunchy leaves and vegetables are a great contrast to the smooth and creamy flesh.