Baked potato skins

Preparation time: 10 min

Cooking time: 50 min

Serves: 5

5 potatoes, washed

250 ml (1 c) mature cheddar cheese

250 ml (1 c) double cream

2 spring onions, finely chopped

1 tomato, finely chopped

1 green pepper, finely chopped

salt and freshly ground black pepper to taste

15 ml (1 T) oil

Preheat oven to 180⁰C. Place a soup pot filled with potatoes and water to cover the potatoes on medium heat.

Let the potatoes simmer in the water for 30 minutes or until cooked but skin intact.

While still warm cut the potatoes lengthways and scoop out the insides into a bowl and let cool.

Add grated cheese and double cream to the potato.

Finely chop spring onions and add tomato and pepper.

Season with salt and pepper.

Spoon the potato and cheese mixture into the skins, put each half on a tray, drizzle each with oil and bake in the oven for 20 minutes or until cheese is melted.

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