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.|
|Need help with conversions?|
|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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Could there possibly be anyone in the wide world who doesn't drool at the thought of jacket potatoes with really crisp, crunchy skins and fluffy, floury insides with something lovely melted into them?
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