King Edward has been making quality specialised potato ovens in England for nearly 30 years. They are the benchmark in quality and presentation and not only cook potatoes to perfection but display them in such an appealing way that the potatoes sell themselves!
There are many models and sizes to suit all kinds of applications. The traditional look and quality potato that is cooked makes these a great choice for many applications and environments and the flexibility of toppings ensures you can appeal to all market segments.
In case you missed it, here is a recent Donna Hay recipe for baked potatoes in In Style.
Ricotta, Salami and Basil Jacket Potatoes
4 roasted potatoes
40g thinly sliced salami
1 ½ cups fresh ricotta
2 tablespoons milk
½ cup grated parmesan
½ cup basil leaves
Vincotto for drizzling
While the potatoes are cooking, place the salami on an oven tray lined with non-stick baking paper. Cook for 4-5 mins until golden and crispy. Set aside
Place the ricotta, milk and parmesan in a bowl and mix to combine. Using a sharp knife make a slit in the potatoes and squeeze the sides to open. Fill with the ricotta mixture, salami and basil. Top with extra parmesan and drizzle with vincotto to serve. Serves 4.
NOTE: Vincotto is a sweet reduced vinegar available at selected supermarkets and delis. You can use caramelised balsamic vinegar instead.