These make a great side dish or starter (but we ate so many it was definitely a main course). Very vague measurements on this one, it’s really easy to judge it by eye.
You will need:
- potatoes, we used 4 Maris Pipers (remember you get 2 skins from each one)
- cheese, about 100g, grated
- spring onions
- 1 tbsp butter
- sour cream
1. Heat the oven to 200c. Bake the potatoes until the skins start to crisp (ours took about an hour). Don’t forget to stab them a few times first.
2. Take them out of the oven, and leave them until they’re cool enough to hold. Cut them in half lengthwise. Use a spoon to scoop out the soft potato inside, leaving a shell.
3. Melt the butter and brush it over the outside of the shell (the skin side). Whack a teensy bit of salt on there for good measure. Lay them on a baking tray, skin side up, and heat under the grill for about 3 minutes.4. When they look golden, take them out. Flip them over, brush the insides with butter, and put them back under the grill for a few more minutes.
5. When the insides start to look golden, and the butter is bubbling, take them out. Fill them with grated cheese and chopped spring onion. Put them back under the grill (last time, promise) until the cheese has all melted.
6. Top with sour cream, chopped chives and crushed chilli.
Feel free to add whatever other toppings you like at stage 5. Also, don’t forget to make use of all that lovely potato you scooped out. We mashed ours and used it to make potato cakes the next day.