1.5hrs
6 Scotty Brand Baking Potatoes
2 tablespoons olive oil
Salt and black pepper to taste
200g shredded cheddar cheese
4 spring onions, finely chopped (optional)
Sour cream for serving.
Fresh chives. chopped, for garnish.
Preheat your oven to 200°C (400°F).
Wash the Scotty Brand Baking Potatoes and prick them with a fork. Rub each potato with olive oil, sprinkle with salt, and place them directly on the oven rack.
Bake for about 1 hour or until the potatoes are tender.
Once the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh, leaving about a 1/4-inch border around the skins. Save the scooped-out or another use.
Brush the inside and outside of each potato skin with olive oil. Place them on a baking sheet and sprinkle with salt. Bake for an additional 10-15 minutes or until the skins are crisp and golden.
Remove the skins from the oven and fill each with a layer of shredded cheddar cheese. Return them to the oven and bake until the cheese is melted and bubbly. Sprinkle finely chopped spring onions over the melted cheese, allowing the residual heat to slightly cook the onions.
Allow the potato skins to cool completely before freezing. Place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer bag, separating layers with parchment paper.
When ready to enjoy, preheat the oven to 200°C (400*F). Place the frozen potato skins on a baking sheet and bake for 15-20 minutes or until heated through and the cheese is melted.
Remove from the oven and let them cool for a few minutes. Garnish with fresh chives and serve with a side of sour cream.
Enjoy!
