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.
Recipes don't come much more frugal than this cheap and satisfying take on jacket potatoes - ideal food for cash-strapped students and vegetarians.
Bubble-and-squeak with a Christmas twist as well as a great way to use up Sunday lunch leftovers. Instead of the usual cabbage and potatoes, Delia uses leftover sprouts for a tasty version of this traditional recipe.
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