Sept square adv cheddar4

Cheesy stuffed baked potatoes

Extra mature Cheddar adds ‘bite’ to these next-level jackets – mixed with cheese, spring onions and mustard, then baked in the shells

, 21 August 2020

(1 vote)

Cheesy stuffed baked potatoes
  • 1 Hour 30 Mins

  • Serves: 4

  • Price: 59p per serving

Nutritional Info
Each 341g serving contains
  • Energy

    2126KJ

    508KCAL

    25%
  • Fat

    22.5g

    high

    32%
  • Saturates

    14g

    high

    70%
  • Sugars

    5.5g

    low

    6%
  • Salt

    0.82g

    low

    14%
of your reference intake.
Typical energy values per 100g: 623kJ/149kcal.
Ingredients
  • 4 baking potatoes, about 250g each
  • 15g unsalted butter
  • 4 spring onions, trimmed and finely sliced
  • 2 tsp Asda Wholegrain Mustard
  • 150g reduced-fat crème fraîche
  • 150g Asda Extra Mature British Cheddar, grated
  • Cherry tomato and mixed leaf salad, to serve
Method
  • Preheat the oven the oven to 200C/180C Fan/ Gas 6. Rinse the potatoes, then pat dry with kitchen paper and prick all over with a fork. Bake in the oven for 1 hr until cooked through and tender in the middle.

  • Meanwhile, melt the butter in a small pan, then add the spring onions and cook gently for 2-3 mins or until soft. Set aside.

  • Carefully cut the potatoes in half lengthways. Scoop the flesh from the middles into a bowl, leaving the shells intact. Put the shells on a baking tray, cut sides up.

  • Mash the cooked potatoes with the spring onions, mustard and crème fraîche. Season with black pepper and stir in the cheese.

  • Pile the filling into the potato shells and return to the oven for 15-20 mins until heated through and golden-brown on top.

  • Serve 2 halves per person, with the salad on the side.