5g fibreper serving
12g proteinper serving
Chive & Cheddar Stuffed Baked Potatoes
Golden, blistered cheese tops still bubbling as they hit the plate, with a bright green flurry of fresh chives caught in the molten cheddar.
Ingredients
Serves 4- 4large baking potatoes, about 250g each, scrubbed
- 1 tbspolive oil
- 100 gmature cheddar, grated
- 4 tbsplactose-free soured cream
- 30 gchives, finely snipped
- 30 gbutter
- salt and black pepper
Method
- Heat the oven to 220°C/fan 200°C. Rub the potatoes all over with the olive oil and a generous pinch of salt, then prick each one several times with a fork. Sit them directly on the oven rack and bake for 55–60 minutes, until the skins are crisp and crackly and a knife slides easily through to the centre.
- Lift the potatoes out and cut each one in half lengthways. Scoop the fluffy flesh into a bowl, leaving a thin shell of potato inside the skin so they hold their shape.
- Mash the flesh with the butter, most of the grated cheddar, the soured cream and most of the chives. Season generously with salt and black pepper; taste and adjust, the filling should be punchy.
- Spoon the filling back into the skins, mounding it up rather than levelling it off. Scatter the remaining cheddar over the tops.
- Return to the oven for 10 minutes, until the cheese is melted, bubbling and golden in patches. Scatter with the reserved chives and serve straight away.
Per serving
- kcal
- 413
- protein
- 11.9g
- fibre
- 5.4g
- carbs
- 44.7g
- fat
- 21.4g
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