Stuffed Baked Potatoes

 

 

Ingredients:

  1. Small potatoes – 8
  2. Olive oil – 1 tsp
  3. Sour cream – 3 tbsp
  4. Spring onion – 1 small  finely chopped
  5. Grated cheese – 30g (optional)
  6. Salt – to taste
  7. Black pepper – to taste

Method:

  • preheat the oven to 200C,400F and Gas 6
  • Put the potatoes into a medium bowl, drizzle over the oil and season with a little salt and pepper.
  • Toss to coat the potatoes with the oil then transfer to a baking sheet.
  • Bake for 30-35 minutes, until the potatoes are cooked through.
  • Remove the potatoes from the oven and leave to cool slightly, then cut in half and carefully scoop out some of the centre with a teaspoon.
  • Put the scooped potato into a small bowl and add the sour cream and spring onion.
  • Mash together thoroughly and season to taste with salt and pepper.
  • Spoon the filling into the potato skins and sprinkle over the cheese (if using).
  • Return to the baking sheet and bake for a further 5-10 minutes, until heated through.
  • The filled potatoes can be refrigerated overnight then reheat in a 200C, 400F and Gas 6 oven for a15-20 minutes.

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