Stuffed baked potatoes

Rooster potatoes stuffed with spring onions and Parmesan cheese.

Albert Bartlett products can be found in most UK supermarkets. You can find out more about their products at http://albertbartlett.co.uk.

Stuffed baked potatoes

Servings:	Serves 4
Calories per serving:	657
Ready in:	1 hour 20 minutes
Prep. time:	10 minutes
Cook time:	1 hour 10 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	21st January 2013

Best recipe review A weekly staple 5/5 Great with baked beans Susie

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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.

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This recipe originated from the recipe section of the now inactive www.albert-bartlett.co.uk

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

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