1hr - 1hr 30mins
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
Preheat 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 the heated oven for approx. 1 hour (test with a thin knife and remove when soft).
Wash and slice the spring onions. Melt 25g of 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 flesh in a bowl with a fork and add the remaining butter, milk, salt, pepper and spring onions.
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.
