I’m always looking for new ways to eat baked potatoes and love this recipe from Eleanor Steafel.
Ingredients
- 4 large baking potatoes
- 3 tbsp red wine vinegar
- 2 tsp sugar
- 1 red onion very finely sliced
- a big pinch nigella seeds
- 165 g full-fat cream cheese
- 4 small spring onions finely sliced on an angle
- 1 green chilli finely chopped
- 1 small bunch coriander finely chopped
- 2 tbsp mango chutney
- a big handful grated cheddar plus extra for finishing
Servings:
Instructions
- Preheat the oven to 200C/gas 6.
- Use a fork to prick the potatoes all over. Run under cold water so their skins are damp, then sprinkle with salt. Bake directly on the oven rack for an hour, or until the skins are well browned and you can tell from poking them with a knife that the flesh is soft.
- While the potatoes are baking make the pickles. Put the vinegar and sugar in a small saucepan over a low heat. Bring to a simmer. Cook until the sugar has dissolved. Put the red onion slices in a small bowl and pour the hot vinegar over them. Add the nigella seeds and use a fork to mix.
- When the potatoes are cooked, remove from the oven and leave to cool for a couple of minutes. Turn the heat up to 250C/gas 9. Cut the potatoes in half. Scoop the flesh out into a large bowl. Put the skins on a baking tray and bake for five minutes, or until they’ve crisped up a bit.
- Meanwhile, use a fork to mash the potato flesh. Mix with the cream cheese, spring onions, chilli, coriander, mango chutney and a big handful of cheddar. You might want to add a pinch of salt too.
- Mix well, then use a spoon to fill the skins, packing them with as much filling as you can legitimately fit in. Top with a little more cheddar and pop back in the oven for about eight minutes, or until they are bubbling and golden on top.
- Serve straight away with the pickled onions.
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