Cheesy, potato-y gorgeousness. A comforting collision of Welsh rarebit and a jacket potato. Feeds 2.
- 2 large baking potatoe
- 25g butter, melted
- 2 heaped tsp dijon mustard
- 50ml dark ale
- 3 good shakes worcestershire sauce
- 100g strong cheddar, grated
- 2 eggs, beaten
- 1 spring onion, finely chopped
- Pre-heat oven to 180C fan (200C)
- Stick a skewer through the middle of each potato lengthways (helps it cook quicker and evener)
- Bake directly on the oven shelf for an hour, maybe up to an hour and a half – until the skin is brown and crisp, and the insides are soft and fluffy
- Turn up the oven to 200C fan (220C)
- Cut each potato in half lengthways (if it has a lengthway) and scoop out the flesh into a bowl, leaving 1 cm in the skins
- Mash the potato with the butter, mustard powder, ale, worcestershire sauce, egg and cheese, chives
- Put the skins like little potato boats, upturned on a baking tray, stuff bountiously with the mash and return to oven for 15 mins until golden brown
Serve with a crunchy salad or some steamed green beans
Sophie cooks 