Jacket Potato Halves stuffed with Melted Gruyere and Chives

Makes 12 halves

Ingredients

6 medium-sized Desirée potatoes, weighing about 4 oz (110 g) each
3 oz (75 g) Gruyère, finely grated
2 level tablespoons snipped fresh chives
a little olive oil
Maldon sea salt

Pre-heat the oven to gas mark 5, 375°F (190°C).

 

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. 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. After that, rub on some crushed Maldon salt.

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.

Now cut each potato in half lengthways and score the flesh in a diamond pattern to break it up a bit. Then place the potatoes on a baking sheet and divide the grated Gruyère between them. Then return them to the oven for 15 minutes, until the cheese is melted and golden. Sprinkle with the chives just before serving.

This recipe first appeared in Sainsbury’s Magazine (Nov 1999).

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Jacket Potatoes

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