Stuffed Jacket Potatoes

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Stuffed Jacket Potatoes

 

Serves 4

 

4 large baking potatoes

 

1 onion, finely chopped

 

4oz / 100g sliced mushrooms

 

1 small tin sweetcorn, drained

 

1 red pepper, finely diced

 

1 garlic clove, crushed

 

2oz / 50g butter or vegetarian margarine

 

4oz / 100g cheese, grated

 

1tbsp fresh tarragon, chopped

 

salt and freshly ground black pepper to season

 

Method

1 Scrub and prick the potatoes then bake at 230°C/450°F/gas

mark 8

for 1 to

1½ hours or until soft.

Remove from the oven and leave to cool a little. Halve the potatoes,

scoop

out the insides and mash until soft and fluffy.

2 Saute the onion, mushrooms, sweetcorn, red pepper and garlic in the

butter

for a few minutes.

3 Place the potato skins on a baking sheet.

Mix together the mashed potato the vegetable mixture, half the cheese

and

all the chopped tarragon.

Season to taste.

4 Pile the mixture back into the potato skins and sprinkle with the

remaining cheese.

Return the potatoes to the oven, turned down to 190°C/375°F/gas

mark

5 and

cook for about 20 minutes until crisp and golden-brown.

 

 

 

" Our doubts are traitors, and make us lose the good we oft might win,

by

fearing to attempt. "