Stuffed baked potatoes

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Rooster potatoes stuffed with spring onions and Parmesan cheese. You can see a list of stockists of Albert Bartlett Rooster potatoes on their website. You can also buy their seed potatoes, should you wish to grow your own.

Ingredients

• 4 Medium Sized Rooster Potatoes
• 2 tablespoons vegetable oil
• 8 spring onions
• 50ml Milk
• 125g unsalted butter
• 50g Freshly Grated Parmesan
• Salt & freshly ground pepper

Mise en place

• Pre-Heat Oven to 475°F/250°C or Gas mark 9

Method

1. Wash & Dry the potatoes and rub with vegetable oil.
2. Arrange the potatoes on a roasting tray and place in the heated oven for 1 hour approx. (Test with a thin knife and remove when soft.)
3. Wash and slice the spring onions.
4. Melt 25g butter in a saucepan; add the onions and sprinkle with a little salt.
5. Cook gently until the onions are soft, and then remove from the heat.
6. Halve the potatoes lengthways, and remove the flesh with a spoon, being careful not to break the skin.
7. Crush the potatoes with a fork, add the remaining butter, milk, salt, pepper and spring onions.
8. Spoon the potato mixture back into the potato skins, sprinkle with grated parmesan and place onto a baking tray, then brown under a hot grill.

Serving suggestions

Serve with a nice, crisp salad. (Recipe by Andrew Fairlie)

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This recipe originated from the recipe section of Albert Bartlett

Many thanks to Albert Bartlett for kindly giving Cookipedia permission to use the recipes from their website.

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