Stuffed Cheesy Potatoes

Stuffed potatoes are terrific for any meal requiring a little carbohydrate on the side, like a roast dinner.  Use large brushed, Sebago potatoes or similar with a floury texture for best results.  These are first baked in the oven until softened.  With their flesh scooped out, mashed and made delicious with grated cheese, chopped ham, etc, they are stuffed and returned to the oven to bake until golden brown.  Any leftovers can be heated up in the microwave for lunch the next day, enjoyed with a green salad.

Serves 4

INGREDIENTS

• 4 large baking potatoes
• 1 tablespoon olive oil
• ½ teaspoon sea salt

For the potato stuffing:

• 4 tablespoons unsalted butter
• ¼ cup cream or sour cream
• ¼ cup milk
• sea salt, to taste
• a sprinkle of freshly ground black pepper
• ½ cup chopped ham* 
• 200g / 7oz cheddar cheese, grated
• 1-2 spring onions, finely chopped

*Ham can be substituted with cooked bacon pieces, if like.  Or you can make a vegetarian version by adding some finely chopped celery.

METHOD

1. Scrub the potatoes clean with a brush and pat dry.  
2. Prick the skin lightly with a fork in several places to let steam escape while baking. Coat potatoes in olive oil and sea salt.
3. Place in a baking tray lined with baking paper and roast in a preheated 200°C/400°F oven for 45-50 minutes or until the skins are crisp and the potatoes are fork tender.
4. Let the potatoes cool for a few minutes, then cut each one in half lengthwise.  (Protect your hands with a tea towel as they will be hot.)  Scoop out most of the flesh into a bowl, leaving a skin shell with a thin layer of potato.
5. In the bowl, mash the potato with the butter, cream and milk until well combined.  Season with salt and pepper, to taste.  Fold in the chopped ham, ¾ of the cheese and chopped spring onion.
6. Spoon the potato mixture back into the potato shells.  Transfer to a baking tray lined with baking paper.  Top with the remaining cheese.  Return to the oven and bake for 10-15 minutes until golden brown.  Serve warm.