Halve and scrape out the potato. Mix with cheese, butter and a little milk. Season. scoop back into each half and sprinkle with more cheese. Bake until golden or wrap individually and freeze until needed. Great for a lunch snack.
Halve and scrape out the potato.Use the potato for mash for a fish pie, shepherds pie, fishcakes or just as a mash with sausages. Cut the skins into strips about 2cm wide. Toss lightly with oil and season. Freeze or bake for 10-12 minutes in a moderate oven until crisp and golden. Serve with a yogurt dip or barbecue sauce.
Cut each potato into wedges. Toss lightly in oil, paprika and a little crushed garlic. Freeze or bake for 10-12 minutes in a moderate oven until crisp and golden.Serve with salad or just on their own with a dip.
Halve and scrape out the potato. Fill the shell with a vegetarian or meat bolognaise and top with the potato and some grated cheese.
Cut each potato into wedges. Toss lightly in oil and place in a baking dish. Sprinkle over chopped spring onions and grated cheddar cheese. bake until golden.
.......or just simply eat them cut across the top and filled with lashings of seasoned butter!!!
