Chive & Cheddar Stuffed Baked Potatoes

• 4large baking potatoes, about 250g each, scrubbed
• 1 tbspolive oil
• 100 gmature cheddar, grated
• 4 tbsplactose-free soured cream
• 30 gchives, finely snipped
• 30 gbutter
• salt and black pepper

Method

1. 1Heat the oven to 220°C/fan 200°C. Rub the potatoes all over with the olive oil and a generous pinch of salt, then prick each one several times with a fork. Sit them directly on the oven rack and bake for 55–60 minutes, until the skins are crisp and crackly and a knife slides easily through to the centre.
2. 2Lift the potatoes out and cut each one in half lengthways. Scoop the fluffy flesh into a bowl, leaving a thin shell of potato inside the skin so they hold their shape.
3. 3Mash the flesh with the butter, most of the grated cheddar, the soured cream and most of the chives. Season generously with salt and black pepper; taste and adjust, the filling should be punchy.
4. 4Spoon the filling back into the skins, mounding it up rather than levelling it off. Scatter the remaining cheddar over the tops.
5. 5Return to the oven for 10 minutes, until the cheese is melted, bubbling and golden in patches. Scatter with the reserved chives and serve straight away.

Per serving

kcal

413

protein

11.9g

fibre

5.4g

carbs

44.7g

fat

21.4g