4 baking potatoes, washed
1½ tbsp rapeseed oil
For the fillings
2 spring onions, finely sliced
80g sour cream
1 tbsp milk
1 tbsp chives, chopped
60g sweetcorn, cooked
50g mature white cheddar, grated
Salt and black pepper, to taste
Chopped parsley, for garnishing
Preheat the oven to 180°C/fan 160°C/gas 4.
Brush the potatoes with olive oil and pat on a little rock salt. Place in a roasting tray.
Bake for about 35 to 40 minutes until crispy on the outer skin and soft inside. This depends on the size of the potatoes.
Slice the top off the potatoes – retaining the top for a “lid”.
Combine the spring onions, sour cream, milk, chives, sweetcorn and most of the cheese together.
Scoop out 2 teaspoons of the cooked potato and fill with the cheese filling.
Sprinkle over the remaining grated cheese.
Return to the oven for about 4 to 5 minutes but keep an eye on them, so they don’t to burn.
Place the “lid” tops on the baked potatoes and garnish with a little parsley