Baked Stuffed Potato

Serves 2 
prep 15 min
cook 80 min

What you need...

  • 2 x baking potatoes
  • Left-over meat (eg. 1 chicken breast and 2 rashers of bacon)
  • 1 x spring onions
  • 40g Cathedral City Mature Cheddar cheese
  • 2 tsp. Paprika
  • 1 tsp. Chilli flakes
  • Salt and pepper
  • Splash of milk
  • Knob of butter

What you do...

  1. Bake the potatoes at 220◦C for 20 minutes, turn the temperature 170◦C and bake for a further 40 minutes to 1 hour depending on the size of the potatoes.
  2. Cut the potatoes in half and scoop out centre, mash the potato centres in a bowl with a splash of milk and a knob of butter.
  3. Make sure any left-meat is thoroughly cooked, chop the meat into small chunks and mix meat in with potato mixture.
  4. Finely chop spring onion and add to the mix, save some to garnish.
  5. Season the mix with paprika, chilli flakes, salt and pepper.
  6. Fill the potato skins with the potato mixture/ Grate the cheddar and add to the top of the potato skins.
  7. Grill at 200◦C for 5 minutes until the cheese has melted and browned.
  8. Add a sprinkling of left over spring onion to garnish.