Chilli cheese stuffed jacket potato

Preheat the oven to 200ºC, gas mark 6. Prick the potato a few times with a fork, then put it on a baking tray and coat in ½ tbsp oil and the salt. Bake for 1 hour-1 hour 10 minutes until tender to the point of a knife. Immediately cut a slit in the top of the potato and, once cool enough to handle, use a spoon to scoop most of the flesh into a bowl, leaving the skin with a thin layer of potato. Add most of the cheese to the bowl, along with the chilli sauce, to taste; season. Spoon this back into the jacket potato skin, sprinkle over the remaining cheese and return to the oven for a further 5-8 minutes, until the cheese is melted and golden.

Meanwhile, in a bowl, whisk together ½ tbsp oil, the lemon zest and juice plus the garlic; season. Tip the greens into the bowl, then scrunch and massage with your hands; set aside to rest for 5 minutes. Drizzle the remaining ½ tbsp oil over the greens and mix together. Serve the jacket potato with extra chilli sauce, if liked, and the herbs scattered over, plus the dressed greens on the side.