Jacket Potato Wedges with Melting Cheese and Spring Onion

Top these potatoes (left in photograph, below) while they are still hot so that the cheese melts well – on cold potatoes, it has a tendency to go hard and crispy.

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Method

First rub each potato with olive oil and sprinkle generously with salt. Bake them on a high shelf in the oven for an hour. Then preheat the grill, cut each potato into quarters and place them in a grill pan lined with foil. Scatter the spring onions over the potatoes, then sprinkle on the grated cheese. Place under the grill until the cheese has browned and is bubbling.