The name says it all! Loaded with cheese these beauties taste as naughty as they look! Not recommended for anyone watching the calories! These are ideal as a snack or a side to BBQ or grilled meats and fish – just as easy to make in large quantities as they are for two! And if you can’t bear to go without meat you can add some crispy bacon bits right at the end!
Ingredients (serves 2 or 3/4 as as side)
2 large jacket potatoes
1 sweet potato
A good chunk of cheddar cheese – grated
3-4 spring onions – chopped
Salt and pepper
- Potatoes– Coat all of the potatoes in salt, pepper and olive oil on a baking tray. Bake on a medium heat until they’re soft to touch (usually around 1 hr). Remove from the oven, but leave the oven on! As soon as you can handle them (use a pair of tongs if you’re in a rush) cut the potatoes in half – along the length (this will help them cool quicker)
- Potatoes – With a blunt knife (a butter or dinner knife will do) cut around the edges of the potato skins – you want to remove all the insides and keep the skins intact. Do the same with the sweet potato but no need to be as careful with this one – you don’t need the skin. Spoon all the potato into a bowl. Move fast you want this to stay warm to melt the cheese
- Skins – Place the jacket potato skins back on the baking tray skin facing up. Pop them back in the oven to crisp up. Turn up the heat- but don’t forget about them!
- Filling – Roughly mix the white potato and sweet potato in the bowl with a good hand full of cheese, 3/4 of the chopped spring onions and a couple of grinds of salt and pepper.
- Stuffing – The skins should be nice and crispy now. Take them out of the oven, turn then and start spooning in your lovely gooey filling. Sprinkle with so more cheese (yes more! – add your bacon here if you’re using it) and pop back in the oven until the cheese is nice and bubbly.
- Serve – To serve sprinkle with the remaining chopped spring onions