Preheat your oven to 220°C (Gas mark 7/425°F).  Brush a baking tray with olive oil.

Wash and dry your potatoes.  With a sharp knife, make cuts across a potato to ⅔ of the way down, leaving the first ¼ of the potato whole with no cuts (this will form the head).

Turn the potato around and make cuts the other way, again leaving the first ¼ potato whole.  Repeat with as many potatoes as you need.

Brush the potatoes with oil and place on your prepared baking tray. Season with salt and pepper if wanted (optional).

Bake for approx. 45 minutes until golden brown and cooked through.  The cuts you made on the potatoes should have separated slightly to form the 'prickles'.

Leave to cool for a few minutes, then take each potato and squeeze the front uncut quarter to form a head shape.  With the tip of a small sharp knife, cut two crosses where the eyes should be. Push a raisin into each cross to form the two eyes.

Serve immediately or keep warm in the oven until ready to eat.