TWICE COOKED BAKED POTATO

Thank you to my friend, Carolyn, for this one. I got the idea when she served up something similar.

Serves 2

2 baking potatoes

100g/ 4oz cheese, grated

2tbsp/ 30ml milk

25g/ 1oz butter

salt and pepper
1 tbsp olive oil

Wash the potatoes and prick all over with a fork.

Wrap in kitchen roll and microwave for 10 - 12 minutes if you do both at the same time, or 5 - 7 minutes each if you do them individually. (Alternatively cook them slowly in the oven.)

Allow to cool slightly. Then cut in half and scoop out the insides, leaving the skins intact.

Turn the skins over and brush them with olive oil. Then place on a tray under the grill while you prepare the filling. This will make them slightly crispy.

Mash the potato insides with the milk, butter, salt and pepper and half the cheese.  

Spoon the mixture back into the potato skins.

Cover with the rest of the cheese.

If the mixture is still warm, you can cook under the grill for about 6-8 minutes until the cheese bubbles. 
Or, if you have prepared in advance and allowed to cool, cook in a medium/ hot oven for about 15 minutes.

Serve as an accompaniment to another meal, or - for a quick snack -  with something tasty like vegetable chilli, or baked beans.