Twice baked jacket potatoes with cheese, spring onions and cherry tomatoes

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A tasty lunch or light evening meal. Perfect accompanied with a mixed salad.

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Twice baked jacket potatoes with cheese, spring onions and cherry tomatoes

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Hermitage Roast Potatoes

Potato salad with wild garlic

Ingredients

1 jacket potato
Small bunch of spring onions
4 cherry tomatoes
25g low fat mature cheddar cheese
1 tbsp of half fat creme fraiche
Salt and pepper to season
Optional- 2 slices of wafer thin ham/chorizo

Details

servings 1
Level of difficulty Average
Preparation time 10mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

Scruib the potato clean under a tap, dry and prick several times with a fork. Cover the potato with a layer of kitchen roll. Microwave on high for 10 minutes or until potato is soft.

Step 2

Meanwhile, preheat the oven to 200oc/ 180oc (fan oven).
Then, finely chop the spring onions and cook them over a medium heat on a hob for approx 5 minutes until they have turned golden brown.

Step 3

Chop the cherry tomatoes into quarters and grate the cheese.
Optional- cut 2 slices of wafer thin ham/chorizo into bite sized pieces.

Step 4

Once the potato has cooked cut it in half and remove the flesh of the potato with a spoon and placed in a small mixing bowl. Leave the potato skins to one side.