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  • Seasonal local food recipe No.273 – Hugh’s twice baked potatoes

    Posted on April 24th, 2015 Janet No comments

    The weather is about to turn cooler so I have a good opportunity to serve this winter warmer for one last time before the summer.twice-cooked-potatoes-camelcsa-240415

    Serves 4

    Preparation time: 10 minutes
    Cooking time: 1 hour 15 minutes

    Ingredients
    4 large baking potatoes
    40g butter
    180ml soured cream or crème fraiche
    120g mature Cheddar, grated
    2-3 spring onions, trimmed and thinly sliced, or chives
    sea salt and freshly ground black pepper

    Method
    Preheat the oven to 200°C/Gas Mark 6.  Place the potatoes on a baking sheet and cook in the oven for about an hour, until tender when pierced with a knife.  Remove from the oven but leave the oven on.

    When the potatoes are cool enough to handle, carefully halve them lengthways – you might want to wrap them in a tea towel when you do this – and scoop out most of the insides into a bowl, leaving a shell about 5 mm thick.  Return these shells to the oven to the oven to crisp up while you make the filling (don’t let them cook for more than 10 minutes).

    Mash the scooped-out potato with the butter, then stir in the soured cream or crème fraiche, Cheddar and spring onions.  Season generously with salt and pepper.  Spoon the mixture back into the shells and bake until heated through, about 10-15 minutes.

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