Three-cheese potatoes

Serves 4–6

Preparation time: 15 min

Cooking time: 1 hr, 15 min

• 6 potatoes

• 30 ml (2 T) oil

• salt and freshly ground black pepper

• 250 ml (1 c) mature Cheddar cheese, grated

• 125 ml (½ c) pecorino, grated

• 120 g cream cheese

• 2 spring onions

• 2,5 ml (½ t) red chilli flakes

• 2,5 ml (½ t) paprika

• salad to serve

Preheat the oven to 180⁰C.

1. Wash the potatoes and prick with a fork. Place them on a baking sheet and rub with oil. Roast for 1 hour or until cooked through.

2. Let the potatoes cool, then slice in half. Scoop out the flesh, keeping the skins intact, and set aside. Place the skins on a baking sheet. Season with salt and pepper and roast for 5 minutes.

3. In a large bowl, combine the flesh with the Cheddar and pecorino cheese, cream cheese, spring onion, chilli and paprika. Divide the mixture between the potato skins and return to the oven for 10 minutes. Serve with a salad.

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