1. Pre-heat oven to 200C/400F/Gas Mark 6. 2. Wash the potatoes and then dry them, before pricking them all over with a fork and baking them in the pre-heated oven for 1 to 1 ½ hours. 3. Meanwhile, mix all of the grated and mashed cheeses together; add the chopped spring onions, mustard powder and a little salt and lots of freshly ground black pepper. Set to one side. 4. When the potatoes are cooked, take them out of the oven and allow them to cool, before cutting them in half and scooping out all of the cooked potato flesh inside – leaving and empty skin. 5. Mix the warm potato flesh with cheese and add the butter whilst they are still warm, so it melts. Mix well. 6. Pile the cheesy potato filling into the potato skins, place them on a greased baking sheet and bake for a further 15 to 20 minutes, or until they are hot all the way through and the top is golden brown and bubbling. 7. Serve immediately with chopped chives and assorted salad leaves or seasonal vegetables. ---------------------------------------------------------------------------
Nutrition
Ingredients
