STUFFED BAKED POTATOES

Serves
BoneBoneBoneBoneBoneBone
Cooks In
Cooking Time 1hr - 1hr 30mins

Ingredients

4 medium-sized Scotty Brand Kestrel Potatoes
2 tbsp vegetable oil
8 spring onions
50ml milk
125g unsalted butter
50g freshly grated Parmesan cheese
Salt and freshly ground pepper

METHOD

  1. Preheat oven to 250°C/475°F or Gas mark 9.

  2. Wash and dry the potatoes and rub with vegetable oil.

  3. Arrange the potatoes on a roasting tray and place in the heated oven for approx. 1 hour (test with a thin knife and remove when soft).

  4. Wash and slice the spring onions. Melt 25g of butter in a saucepan; add the onions and sprinkle with a little salt.

  5. Cook gently until the onions are soft, then remove from the heat.

  6. Halve the potatoes lengthways and remove the flesh with a spoon, being careful not to break the skin.

  7. Crush the potato flesh in a bowl with a fork and add the remaining butter, milk, salt, pepper and spring onions.

  8. Spoon the potato mixture back into the potato skins, sprinkle with grated Parmesan and place onto a baking tray, then place under a hot grill until browned.

BACK TO RECIPES

Black Forest Cake
Freezable Garlic and Herb Potato and Vegetable Bake

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