Recipes
Cheesy stuffed baked potatoes
Extra mature Cheddar adds ‘bite’ to these next-level jackets – mixed with cheese, spring onions and mustard, then baked in the shells
Extra mature Cheddar adds ‘bite’ to these next-level jackets – mixed with cheese, spring onions and mustard, then baked in the shells
(4 votes)
Cook: 1 Hour 30 Mins
Serves: 4
Price: 59p per serving
Nutritional Information
Each 341g serving contains
Energy
2124kj
508kcal
2124kj
508kcal
25%
Fat
22.5g
22.5g
High
32%
32%
Saturates
14g
14g
High
70%
70%
Sugars
5.5g
5.5g
Low
6%
6%
Salt
0.82g
0.82g
Low
14%
14%
of your reference intake.
Typical energy values per 100g:
623kj/149kcal
Typical energy values per 100g:
623kj/149kcal
Ingredients
4 baking potatoes, about 250g each
4 spring onions, trimmed and finely sliced
15g unsalted butter
2 tsp Asda Wholegrain Mustard
150g reduced-fat crème fraîche
Cherry tomato and mixed leaf salad, to serve
150g Asda Extra Mature British Cheddar, grated
Method
1
Preheat the oven the oven to 200C/180C Fan/ Gas 6. Rinse the potatoes, then pat dry with kitchen paper and prick all over with a fork. Bake in the oven for 1 hr until cooked through and tender in the middle.
2
Meanwhile, melt the butter in a small pan, then add the spring onions and cook gently for 2-3 mins or until soft. Set aside.
3
Carefully cut the potatoes in half lengthways. Scoop the flesh from the middles into a bowl, leaving the shells intact. Put the shells on a baking tray, cut sides up.
4
Mash the cooked potatoes with the spring onions, mustard and crème fraîche. Season with black pepper and stir in the cheese.
5
Pile the filling into the potato shells and return to the oven for 15-20 mins until heated through and golden-brown on top.
6
Serve 2 halves per person, with the salad on the side.