Cheesy Stuffed Supper Spuds (Jacket Potatoes)

Serves	4
Prep time	5 minutes
Cook time	1 hour, 20 minutes
Total time	1 hour, 25 minutes
Allergy	Milk
Dietary	Vegetarian
Meal type	Lunch, Main Dish, Side Dish, Snack
Misc	Child Friendly, Pre-preparable, Serve Hot
Occasion	Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving
Region	British
By author	Karen S Burns-Booth

These super cheesy stuffed spuds make a wonderfully tasty supper dish and are cheap and cheerful! Serve as a main meal with seasonal veggies and/or salad, or as an accompaniment to roast meats, pies and tarts etc.

Ingredients

4 large baking potatoes
sea salt and a little vegetable oil
50g butter (I used Rodda's Cornish butter)
2 tablespoons clotted cream (I used Rodda's clotted cream)
100g cream cheese with herbs and garlic
1 teaspoon dried English mustard powder
salt and black pepper

Note

These super cheesy stuffed spuds (stuffed jacket potatoes) make a wonderfully tasty supper dish and are cheap and cheerful! Serve as a main meal with seasonal veggies and/or salad, or as an accompaniment to roast meats, pies and tarts etc.

Directions

Step 1	Pre-heat oven to 200C/400F/Gas mark 6.
Step 2	Rub a little vegetable oil on all of the baking potatoes and then prick them all over with a fork. Roll them in a little sea salt and place on a baking tray.
Step 3	Bake them in a pre-heated over for between 45 and 60 minutes, or until they are soft when pressed.
Step 4	Take them out of the oven and allow to cool slightly so you can handle them. Cut them in half and carefully scoop the potato flesh out of each potato half, leaving a shell of skin.
Step 5	Put the hot potato flesh in a bowl and add the butter, then mash the potatoes with a potato masher. Add the clotted cream, cream cheese and mustard powder and mix well. Season to taste with salt and black pepper.
Step 6	Spoon the mashed potato filling back into the potato skin shells and then pop them back into the oven for 15 to 20 minutes, or until they are crispy and golden brown on top.
Step 7	Serve each person with two potatoes halves and seasonal vegetables or mixed salad. These potatoes also make an excellent accompaniment to roast meats, tarts, pies and cold cuts.
Step 8	If you cannot source clotted cream, use double cream or crème fraîche instead.