Chive & Cheddar Stuffed Baked Potatoes

Ingredients

• 4 large baking potatoes, scrubbed
• 1 tbsp olive oil
• 100 g mature cheddar, grated
• 4 tbsp lactose-free soured cream
• 30g chives, finely snipped
• 30 g butter
• salt and black pepper
• Crusty sourdough bread, to serve
• Dressed green salad, to serve

Method

1. Heat 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. Lift 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. Mash 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. Spoon the filling back into the skins, mounding it up rather than levelling it off. Scatter the remaining cheddar over the tops.
5. Return 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.