This is almost too simple to even bother posting. A regular go to recipe that is filling, cheap, easy, healthy and most importantly, really tasty. Just taking a little extra effort to mix some goodies into the potato and twice bake turns a run of the mill baked potato into a fresh and delicious meal.
- 2 Large baking potatoes
- 1 ½ oz mature cheddar, coarsely grated
- 50g garlic and herb Boursin
- 1 Tbsp milk or cream
- Salt and ground white pepper
- 3-4 Spring onions, thinly sliced
- Preheat the oven to 180C. Bake the potatoes in the oven for an hour or until fluffy on the inside and crispy on the outside.
- After that, put the Boursin into a medium-sized bowl and cut the potatoes in half lengthways.
- Protecting your hands with a cloth, scoop out the centres of the potatoes into the bowl containing the Boursin, add the milk or cream and spring onions and season well with salt and freshly milled black pepper.
- Now quickly mash or whisk everything together, then pile the whole lot back into the potato skins.
- Now scatter the grated Cheddar on top, pressing it down lightly with your hand, then place on a baking sheet and bake in the oven for 20 minutes or until the edges are golden brown and the cheese is bubbling.
- Serve with a nice crisp salad and baked beans. If you’re anything like me then a baked potato without beans is like The Bible without Jesus! Enjoy.