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Cheesy Potatoes    Veg   HT   ACC    45mins

Serve 4     Hot   Vegetarian Vegetables   Accompaniment    Gluten Wheat Free  Eggless



4 Medium cold baked ( jacket )Potatoes

4 tbls Single Cream

50g/2oz Butter

50g/2oz Freshly grated Parmesan Cheese

Black Pepper




1. Heat the oven to 190C, 375F, Gas mark 5.


2. With a sharp cut a shallow, horizontal slice from each potato and discard. Using a small spoon, carefully scoop out the cooked potato pulp into a large mixing bowl to within 6mm/1/4 inch of the edges. Do not break the skins.


3. Add the cream, butter and cheese to the potato pulp, together with the salt and freshly ground black pepper, to taste. Mash the ingredients together until thoroughly blended, then divide the mixture among the four shells.


4. Place the stuffed potatoes on a baking tray and bake for 25-30 minutes, or until heated through.


5. To serve - add extra cheese on top of the potato.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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