Spring Onion and Cheese Loaded Jackets

Makes 8 halves

Creamy and cheesy with that onion hit, these filled potatoes taste great.

Serve two halves for an adult and one half for a child’s portion. Great with a coleslaw or salad on the side!

Ingredients:

4 baking potatoes 

250g full fat cream cheese/200g crème fraiche 

1 bunch of spring onions, finally sliced

100g Cheddar or Red Leicester, 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 each potato in half.  Use two spoons to carefully scoop the flesh out of each potato half into a large bowl.  Add a large pinch each of salt and pepper, the cream cheese or crème fraiche, spring onion and half the grated cheese. Mix well until combined and smooth. Taste for seasoning.

Step 4: Load the creamy filling back into the skins on the baking tray. Top with the remaining cheese.

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.