Stuffed Jacket Potatoes

This great way of jazzing up jacket potatoes is a variation of a recipe I have 'borrowed' from my Mum, thanks Mum! You can prepare them in advance to reheat when you're ready, they're lovely eaten cold and make a great supper. You could even use them to add a bit of variety to your lunchbox. Make up your own fillings based on what you fancy or what you've got laying around, these ones have got smoked ham, olives, sundried tomatoes and pesto in them, tuna and spring onion is rather tasty too. Omit the meat and they make a great vegetarian dish.

Ingredients: (for 2-4 people)

4 medium baking potatoes
1 tablespoon milk
1 egg, beaten
2 slices smoked ham, roughly chopped
a few sundried tomatoes, roughly chopped
a handful of olives, stones removed, roughly chopped
1-2 teaspoons pesto
Cheese, slices or grated (for topping, use whatever you have/fancy)
salt and pepper

Preheat oven to 200°C

1 - Wash potatoes, prick skins with a fork and sprinkle with salt. Place directly on oven shelf and bake for 1 hour.

2 - Once cooked, cut the potatoes in half and scoop out the middles into a mixing bowl and sit the skins to one side

3 - Combine the beaten egg and the milk and add to the mixing bowl. Mash with a fork.

4 - Add all of the remaining ingredients except the cheese and stir. Check seasoning and add salt and pepper to taste.

5 - Spoon the mixture back into the skins and arrange in a roasting tin or oven dish.



6 - Cover the tops with cheese and bake at 200°C for 20-30 minutes.

7 - Once the cheese has browned they are ready to serve, great with homemade baked beans and a side salad.