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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.

 Jacket Potato Wedges with Melting Cheese and Spring Onion

  Serves 4

 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)
 olive oil
 sea salt
 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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