Most of the fibre is found in the skins of potatoes which assists in digestion. This is a once in a while treat but can be served with a crisp green salad.
2 baking potatoes, scrubbed and washed
1 tbsp olive oil
50g Cheddar Cheese, grated
2 spring onions, washed and finely chopped
1 tsp Dijon mustard
1 tsp butter
Pierce the the potatoes with a fork all over.
Place in a pan of boiling water and boil for about 10 minutes.
Preheat the oven to 180C/350F/gas 4.
Carefully remove the potatoes from the saucepan and place them on a baking tray. Drizzle the olive oil over them and then rub the oil into the potatoes.
Bake for 30 minutes or until the potatoes are tender.
Remove from the oven and cut the potatoes in half when cool enough to handle. Scoop out the middle of the potatoes being careful not to ruin the skins and transfer the mash to a mixing bowl. Add the cheese, spring onions, mustard and butter to the potato filling and combine.
Put the fillings back into the potato skins.
Bake in the oven for 10 to 15 minutes or until golden brown on top.
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