Cheesy Stuffed Potatoes


Serves 4

4 medium potatoes
Salt and pepper
1 tub (250ml) sour cream
150g strong cheddar, grated
2 spring onions, chopped
Salt and pepper
Chilli to taste (optional)


Wash potatoes, then prick with a fork.

Place in the microwave, then cook on high power for 8-10 minutes or until the potatoes are soft and cooked through.
Preheat oven to 200c.

Cut the potatoes in half, then carefully scoop out the flesh, leaving a border around the skin so the skins stay in tact (this will become the carrier for the filling), place onto a baking tray.

Mash the flesh lightly, then mix in the sour cream, most of the cheese (reserve some for sprinkling), spring onions and season with salt and pepper to taste.

Add chilli if using.

Spoon the mashed mixture into the potato skins, sprinkle with remaining cheese, then bake for 20-25 minutes until the cheese is melted and golden on top.

Serve as a snack or as a veggie side dish.