Jacket Potato Halves stuffed
with Melted Gruyère and Chives
Desirée is my
all-round reliable favourite potato – it's
full-flavoured, firm and waxy. You need to top these potato halves while
they are still hot so that the Gruyère melts well –
on a cold potato, it has a tendency to go hard and crispy.
Serves : Makes
12 Halves
Ingredients:
6 Medium-Sized
Desirée Potatoes,
weighing about 4oz / 110g each
3oz / 75g Gruyère,
finely grated
2 Level tbsp Snipped Fresh Chives
A Little Olive Oil
Maldon Sea Salt
Instructions:
1.
Pre-heat the
oven to Gas Mark 5 / 375°F / 190°C.
2.
First wash
the potatoes, then dry them very thoroughly with a cloth. Leave them aside
to dry as much as possible. If they are already washed, all you need to do is
wipe them with damp kitchen paper.
3.
Next prick
the skins a few times with a fork, then put a few drops of olive oil on to each
potato and rub it
all over the skin.
4.
After
that, rub on some crushed Maldon
salt.
5.
Place the potatoes straight on
to the centre shelf of the oven and let them bake for 1 – 1¼ hours, until the
skins are really very crisp.
6.
Now cut
each potato in
half lengthways and score the flesh in a diamond pattern to break it up a bit.
7.
Then place
the potatoes on a
baking sheet and divide the grated Gruyère between them.
8.
Then
return them to the oven for 15 minutes, until the cheese is melted and
golden.
9.
Sprinkle
with the chives just
before serving.
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