Anna's Stuffed Potato Skins

For best results, eat in front of the TV

This is another carb-tastic recipe for wintry nights. For some reason, I have a total obsession with potatoes so this hits the spot for me, especially when I realise that I have FAR too many potatoes in the cupboard. The skins have loads of vitamin C in them so if you’re out of orange juice and you’ve got a cold, just shove some of these in the oven and feel better.

Jacket potatoes are simple to make and so cheap it’s ridiculous, all you have to do is make sure you don’t forget about them when they’re in the oven! The ingredients are really easy to get hold of too, crème fraïche is really cheap and lasts for ages in the fridge and you should definitely use cooked bacon instead of ham if you’ve got some lying about.

Ingredients:

• 4-5 potatoes (any kind really, as long as they’re a good size!)
• Butter
• Crème fraïche/ Soured cream
• A good handful of chopped ham/cooked bacon
• A good handful of grated cheese
• 3-4 Spring onions

Method:

1) First, the potatoes. The kind I’ve used are ones about the size of a balled fist, so they’re not massive. Wash them, then prick them all over with a fork or a knife and put them in the oven near the top shelf at about 190˚ or gas mark 5 for between an hour and an hour and a half. If you’re worried about them it won’t do any harm to cut one in half to see if it’s cooked. They’re done when a knife slides in them easily.

2) While the potatoes are cooking chop up your ham, grate your cheese and finely chop the spring onions.

3) When your potatoes are cooked, take them out of the oven and cut them in half. Then, hold them in a tea towel so you don’t get burning mash on you and scoop out the insides into a large bowl.

4) Mash up the potatoes with a big knob of butter. Then stir in the cheese, ham, spring onions and a big spoonful of the crème fraïche. Season with salt and pepper and try the mix in case you fancy it a bit cheesier!

5) Then spoon the mash back into the potato skins, lining them up on a baking tray. Sprinkle over a touch more grated cheese as a final flourish and put them back in the oven at the same temperature as before. They’re ready when they’re crisped up.

Serve with a green salad and more crème fraïche on a tray in front of the TV.

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