Clean and dry the baking potatoes and pierce them in several places with a fork. Rub the skins with some oil before baking in the oven for 30-45 minutes depending on their size.
When they’re cooked and cooled enough to handle, cut lengthways into quarters, scoop out most of the inside – leaving a thin layer (5mm) of potato on the inside – brush inside and out with a combination of butter and oil, sprinkle the skins with salt and pepper, place on a baking tray skin side down and bake until they are crisp and the edges are golden brown – about 20 mins.
Whilst they’re crisping up nicely, cook your chipolatas under the grill. And whilst that’s going on, take half the scooped out potato and mix in the Tewkesbury Hot Mustard. When the skins are done, load them up with the mustard potato mix and top with sliced sausage. Enjoy with a glass of your favourite cooling brew!