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.
|1 lb 8 oz (700 g) small potatoes, washed|
|2 oz (50 g) mature Cheddar cheese, grated|
|4 spring onions, chopped small (including the green parts)|
|Preheat the oven to gas mark 4, 350°F, 180°C.|
|Oven temperatures and Conversions|
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|You will also need a solid, medium, shallow roasting tin.|
This recipe is taken from Delia's Christmas Easy Magazine 2003 and Delia's Happy Christmas
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.
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The secret of perfect jacket potatoes is not to hurry them – give them up to 2 hours to get the really crunchy skin. Add rock salt and crushed black pepper, then eat and savour it alone in all its humble, simple glory.
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