Lucy Madden

Baked Potato with Cheese and Egg Yolks

Preparation info
    • Difficulty

      Easy

Appears in
The Potato Year: 300 Classic Recipes
The Potato Year

By Lucy Madden

Published 2015

  • About

Potatoes cooked in their skins keep their nutrients best. Baked potatoes are improved by brushing with oil and salt before you cook them. Or heat the oil gently with a few chopped cloves of garlic before coating the potatoes prior to cooking them.

Ingredients

  • 4 large potatoes
  • 4 oz (110 g) Cheddar cheese

Method

Bake the potatoes in their jackets for 1 hour in a hot oven. Remove from the oven and, when cool enough to handle, cut in half and scoop out the middle. With a fork mash the potato with the cheese, egg yolks and seasoning. Put the mixture back into the skins and return to the oven for 10–15 minutes until browned.