I've really rediscovered the joy of jacket potatoes this winter. I've loved them since childhood, but for a couple of years they sort of fell off my list of regular eats (for no reason other than my forgetfulness). This year, though, I've been baking them regularly.
I don't like to waste energy, so when I've put the oven on I try to fill it up. Usually this means baking a dozen or more potatoes, even when there are only two of us eating. Which means leftovers. Thankfully, this leftover potato dish is one of my very favourite comfort dishes, whether as a side dish or a light main meal.
4 large baked potatoes
1 large red onion
100g grated cheese (I used cheddar)
1tbsp olive oil
- Preheat the oven to 200°C.
- Meanwhile, slice the leek and onion finely, and fry in a little olive oil.
- Once the leek and onion have softened, slice the potatoes in half and carefully scrape the potato out of the skins.
- Add the potato to a large mixing bowl with the leek, onion, and grated cheese. Mash until combined.
- Stuff the potato skins with the mixture, pressing down firmly as it will be a tight fit.
- Place on a baking tray in the oven and bake for 10-15 minutes, until the top is beginning to crisp.
You can freeze this dish to serve another day. Just stop after stage 5 (stuffing the potato skins), and allow to cool to room temperature before freezing.
Cook from frozen, for 20-25 minutes at 200°C.