Double-baked fluffy cheesy potatoes

If the cold weather and dark nights are bringing you down, whip up these fluffy cheesy potatoes guaranteed to bring some comfort into your evening. Add a generous dollop of locally made chutney for some added flavour.    

SERVES: 4   READY IN: 1HR 40 MINUTES

Ingredients 

• 1 tsp Ownsworth’s Rapeseed Oil
• 4 medium baking potatoes
• 25g butter
• 2 tbsp soured cream or crème fraiche
• 1 tbsp fresh chives, chopped
• 2 spring onions, finely chopped
• 100g Lincolnshire Poacher or Cote Hill Red cheese, grated
• 2 Love Local eggs, separated
• 4 tbsp Dambusters chutney made locally by Jenny's Jams

Method

1. Preheat the oven to 200°C/fan 180°C/Gas 6. Lightly oil the potatoes, rub with salt, thread onto metal skewers and bake for 1 hour. Remove from oven and leave to cool for 5 mins.
2. Halve the potatoes and scrape out the flesh, leaving ½cm-thick shells. Mash the potato, stir in the butter, soured cream, chives, spring onions, cheese and yolks. Season well with black pepper.
3. Whisk the egg whites until stiff peaks form, then gently fold into the potato mixture.
4. Put 1/2 tbsp chutney in each potato shell, then spoon the filling into the shells. Scatter with extra cheese, if liked, and bake for 15-20 mins or until bubbling and golden brown.