· Serves 4 ·
Ingredients |
|
2 |
large baking potatoes |
1 Tbsp |
oil |
120 ml/ 4 fl oz |
natural yoghurt |
1 Tbsp |
finely snipped chives |
1 tsp |
salt |
| few grains | of cayenne pepper |
4 tsp |
grated Cheddar cheese |
| paprika | |
| 1. Heat the oven to 200 °C (mark 6). |
| 2. Scrub the potatoes well and pat dry. Brush with oil. Place on the baking sheet and bake for 45-75 minutes, until soft when pierced with a think skewer. Cool just enough to handle. |
| 3. Cut the potatoes in half lengthwise, and scoop out most of the flesh with a spoon, leaving a 5mm (1/4 in) shell. |
| 4. Mash the flesh in a bowl or beat with an electric beater, adding the yoghurt gradually. Blend well, then add the chives and seasoning to taste. Pile the mixture back in the shells. Sprinkle with the cheese mixed with a sprinkling of paprika. |
| 5. Reduce the oven to 180 °C (350 °F) mark 4 and bake for 10-15 minutes or until the cheese is melted and potatoes are hot. |
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Jacket potatoes with
cheese.
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