Instructions
Method
1. Preheat oven to 200°C/gas mark 6
2. Scrub potatoes and prick with a fork
3. Cook potatoes, either:
Slowly in the oven for 1-1½ hours depending on size.
Quickly in the microwave for 5-7 minutes per potato then crisp up in the oven for about 15-20 minutes.
4. Once potatoes skins are hard, crisp and golden brown, remove from the oven
5. Cut potatoes in half and scoop out as much potato into a bowl
6. If using filling 1 then cook the frozen vegetables together in boiling water and drain well
7. If using filling 4 then slice leeks and wash, then slice mushrooms. Gently fry leeks and mushrooms in a frying pan until just soft - approx 5 minutes
8. Make the fillng of your choice by mixing together the ingredients with the potato flesh and stuff the potatoes and season well
9. Top each potato with grated cheese and back into the oven for 10 minutes until the cheese has melted and golden brown
Ingredients
Ingredients
4 large baking potatoes
Seasoning - mixed herbs, black pepper etc
Mature cheddar cheese (topping)
Filling 1:
1 small tin sweetcorn
1 cupful frozen peas
1 cupful frozen carrots
3 tablespoons half fat creme fraiche
Filling 2:
1-2 tins oily fish (e.g mackerel)
1 small tin sweetcorn
3 tablespoons low fat cream cheese
Filling 3:
1-2 peppers, deseeded and chopped
1 small tin kidney beans
3 tablespoons low fat cream cheese
2 stalks spring onion, finely chopped
3 teaspoons sweet chilli sauce
Filling 4:
1-2 leeks
8 mushrooms
3 tablespoons low fat cream cheese