Cheesy Jacket Potatoes

35

Ingredients

  • 4 large baking potatoes, scrubbed
  • 55g unsalted Tip: Use Stork with Butter Try using Stork with Butter for perfect cakes which are light and fluffy with a buttery taste and rich creamy icing. I know this Visit Stork butter
  • 125ml sour cream
  • 50g shredded extra-sharp cheddar cheese, divided
  • Salt and freshly ground black pepper
  • Toppings of your choice (e.g. cooked broccoli florets, cooked ham or minced beef)

Use imperial measurements

Method

How to make Cheesy Jacket Potatoes

1. Preheat the oven to 220°C/Gas Mark 7.

2. Set the potatoes directly on the rack in the centre of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and turn the heat down to 200C/Gas Mark 6.

3. Cut a slit in the top of the potatoes and carefully scoop out the flesh into a bowl, leaving the shells intact. Technique: Mash Crushing one or more ingredients to create a uniform purée that still has some body. You can mash using a mash and purée kit fitted inside your food processor. I know this Teach me, please Mash the potato lightly with a fork. Add the Tip: Use Stork with Butter Try using Stork with Butter for perfect cakes which are light and fluffy with a buttery taste and rich creamy icing. I know this Visit Stork butter , sour cream, and 35g of the cheese, any toppings and salt and pepper to taste. Refill the shells with the potato mixture mounding it slightly.

4. Set the potatoes on a baking sheet, and bake until heated through, about 15 to 20 minutes. Sprinkle the tops with the remaining cheese and bake until melted, about 5 minutes. Serve immediately.