Stuffed baked potatoes
- 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.