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Stuffed baked potatoes

Stuffed baked potatoes

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Spuds are nutritious, low in fat and a great form of slow-releasing carbohydrate. Make this recipe at bbqs or for summer dinners.

Serves: 4
Cooking time: 1 hr 20 mins

Ingredients

Put a metal skewer through your rooster potato and it can cut the oven cooking time in half. And for extra-crispy baked potatoes, brush the skins with olive oil before wrapping in tin foil and cooking directly in the coals or the oven.

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4 medium-sized rooster potatoes
2tbsp vegetable oil
8 spring onions
50ml milk
125g unsalted butter
50g parmesan cheese, freshly grated
Salt and freshly ground pepper

Method

Preheat the oven to 250°C (475°F or gas mark 9).
Wash and dry the potatoes and rub with vegetable oil.
Arrange the potatoes on a roasting tray and place in a heated oven for approx 1 hour. Test with a thin knife and remove when soft.
Wash and slice the spring onions. Melt 25g butter in a saucepan, add the onions and sprinkle with a little salt. Cook gently until the onions are soft, then remove from the heat.
Halve the potatoes lengthways and remove the flesh with a spoon, being careful not to break the skin. Crush the potato with a fork, add the remaining butter, milk, salt, pepper and spring onions and mix.
Spoon the potato mixture back into the potato skins and sprinkle with grated parmesan. Place onto a baking tray and brown under a hot grill.

Cook's tip: Put a metal skewer through your rooster potato and it can cut the oven cooking time in half. And for extra-crispy baked potatoes, brush the skins with olive oil before wrapping in tin foil and cooking directly in the coals or the oven. www.albert-bartlett.co.uk

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