Loaded jacket potatoes
You don’t have to be a good cook to master this super simple recipe.
2 small baking potatoes (serves 2-3)
One cup of grated Red Leicester cheese
2 tbsp sour cream
2 tbsp frozen peas
1 tbsp spring onion finely diced
1 knob butter
For the salad
4-5 frozen blueberries
½ cup of sweetcorn, cucumber and carrot (raw and diced)
Pre-heat oven to 220F
Pierce the jacket potatoes in multiple places with a fork
Back in tin foil for 40 minutes, remove the tin foil and continue to bake for another 10-15 minutes.
Mix together the sour cream with the spring onion and bring some peas to boil in a saucepan.
Remove baked potatoes from the oven and cut in half. Score the potatoes with a fork and place half a knob of butter on each half.
Using the back end of the fork, mash the inside of the jacket potato.
Add a tablespoon of the sour cream and spring onion mix onto each half and then sprinkle with the cooked peas and the grated cheese
Pop under the grill for two minutes
Serve with a side salad on your organic eco rascals plate.