Stuffed baked potatoes

Stuffed baked potatoes

Here's a tasty twist on classic baked potatoes. They're also easy to make and healthy.

By , 21 September 2015
Stuffed baked potatoes
  • Ready in: 90 mins
  • Serves: 4
  • Price: £1.30 per serving
Nutritional Info
Each 252g serving contains
  • Fat med
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 1938KJ 463KCAL
of your reference intake.
Typical energy values per 100g: 769kJ/184kcal.
  • 4 medium-sized potatoes (preferably King Edwards or Maris Piper)
  • 1 tsp sunflower oil
  • 3 tbsp milk
  • 1 egg
  • 75g thick-cut cooked ham
  • 10 fresh chives
  • 100g canned sweetcorn
  • Cheddar cheese, grated
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Rinse the potatoes, then dry them with kitchen paper. Prick them in several places on all sides with a fork and rub the skins with oil using your fingers. Put on a baking tray and cook in the oven for 50-60 minutes or until soft in the middle; get an adult to pinch the potatoes to see if they're ready.

  • Cut in half. They'll be very hot so this is also a job for adults. Scoop the flesh into a bowl with a spoon, making sure the shells are intact. Put the shells, hollow-side up, on a baking tray.

  • Mash the potato with the milk. Add the egg to the bowl and mash again until evenly mixed.

  • Cut the ham into small pieces using a round bladed knife.

  • Snip the chives into small pieces using scissors.

  • Add the ham, chives, sweetcorn and cheese to the potato and mix well.

  • Using a spoon, pile the mixture back into the cooled potato shells.

  • Cook in the oven for 15-20 minutes until hot and the tops are starting to brown.