Cheesy Baked Potatoes Recipe
A comforting, affordable, winter warmer – and very versatile depending on what you fancy and what is in the fridge.
This recipe can be served on its own, or with salad, for a light meal. Bulk it up with a tin of beans or garlic fried spinach - or how about some sausages or bacon on the side? These can cook along with the potatoes in the oven.
You can double the recipe when you have time to cook and freeze the extra, for when you don’t. They will keep, unfrozen, in the fridge for a day or two. Makes a quick mid-week meal when you are in a hurry or have no inspiration.
The Basic - For 2 people
Ingredients
2 x large baking potatoes
50g cheddar cheese (plus extra for topping)
2 x spring onion (or a small red onion) finely chopped
Butter to mash
A dash of milk (or cream if you’re feeling flash)
Ground black pepper (& salt if liked - but the cheese may be salty enough)
Parsley finely chopped (if you have it) or any herbs of your choice (optional)
Method
Pre-heat the oven to 190°C.
Prick the potatoes (I stick a skewer through mine too to speed up cooking) and bake until soft inside and crispy outside.
You can always start the potatoes off in the microwave to speed things up – but you need to oven cook to get the crispy skin.
Remove from the oven and allow to cool for a few minutes whilst you grate the cheese, and finely chop the spring onions and herbs (if using).
Using a tea towel to hold the hot potato, cut each in half lengthways and scoop out the contents with a spoon.
Mash thoroughly with the butter, cheese, spring onion, pepper & any herbs. Add a dash of milk or cream if liked.
Divide the potato mixture evenly between the potato halves and sprinkle the extra cheese on top.
EITHER
Return to the hot oven for 15/20 minutes till golden brown and toasty hot.
Save till later that day or the next, (they will take longer to reheat) or chill and freeze. (see notes below)
Ring the changes with what is in season or what you have in the fridge:
Add pesto and mozzarella, and top with parmesan.
Try blue cheese and a few chopped walnuts.
Leeks, softened in a little butter, mashed in with the cheese taste fab.
Smoked salmon, dill and sour cream – maybe chives too – topped with cheddar.
Ham and or cooked bacon go well with red onion.
(Be extra careful to ensure food is really piping hot if using meat or fish.)
Finally, you could scoop out half the potato mixture, (place it next to the potato skin on the baking tray to brown). Break an egg into the hollowed-out potato, top it with pepper & cheese & bake for 30 minutes, or so, until the egg is cooked to your liking.
These freeze well and can be defrosted (for about 3 hours, or faster in the microwave) and reheated at 180degC for about 30-40mins until piping hot right through, and browned & crispy on top.
Bon Appetit!
Written by Judith Brashaw
Judith has always been an enthusiastic reader, and is excited about trying her hand at writing.
