Makes 4

Creamy and cheesy these filled potatoes taste great. I added chorizo to ours, but leave out of making these meat-free. Or if you want meat but don’t have chorizo, use cooked bacon, ham or salami.

I’ve stipulated full fat cream cheese for flavour, but if you want a lighter option then use reduced fat.

This recipe really is just a guide and you can add any ingredients you fancy. Try adding some chives or red onion to the filling for a stronger onion flavour.

If you’re keeping these veggie, sliced olives would be a good option for a salty hit of flavour in the filling.

• Ingredients:
• 4 baking potatoes
• 250g full fat cream cheese
• 3 spring onions, finally sliced
• 100g chorizo, finely diced (optional)
• Cheddar, grated
• Oil
• Salt and pepper

Step 1: Preheat the oven to 180c (fan). Prick the potatoes all over with a fork. Place on a baking tray and drizzle with a little oil and a pinch of salt and pepper. Use your hands to rub the oil and seasoning all over.

Step 2: Bake for an hour and a half.

Step 3: Remove from the oven and slice the top off the long edge of each potato. Use two spoons to carefully scoop the flesh out of each potato into a large bowl. Add a large pinch each of salt and pepper, the cream cheese, spring onion, and if using, the diced chorizo. Mix well until combined and smooth. Taste for seasoning.

Step 4: Load the creamy filling back into the skins on the baking tray. Top each with a large pinch of grated cheddar.

Step 5: Refrigerate until ready to bake or bake straight away. They will need 25-30 minutes at 180c until fully heated through, and the cheese on top is golden.