Rarebit Jacket Potatoes

I quite simply love, LOVE potatoes . . . Any way . . . Any time . . . Any how.

You can take away my chocolate. You can take away my pasta. You can take away just about anything . . . just don't mess with my potatoes. They are my favourite vegetable.



Let's face it . . . low carb just would never work for me, coz I can't live without em!

Baked potatoes (Or jacket potatoes as they are called over here) are my absolute favourite version. Yes, I DO like em more than even chips. (But it's pretty close I admit!)



I like em with lots of butter and cheese on top, or sour cream and chives, or even just butter, salt and pepper!

Baked beans, or tuna or . . .well you name it. If you slop it onto a baked potato I am in love!



When I was growing up my mom sometimes used to make us twice baked, stuffed potatoes for a real treat! Oh they were soooo good, with the insides removed, mashed with some butter, milk and onion and then stuffed back in and baked again. We could never get enough of them!



Here's a slightly posher version of the same thing. Like Stuffed Baked Potatoes?? Like Welsh Rarebit??

Then you are gonna just LOVE these!!




*Rarebit Jacket Potatoes*
Serves 2
Printable Recipe

Delicious jacket potatoes with a cheesy rarebit filling. Serve with a tossed salad for a light but filling meal for two!

2 large baking potatoes
olive oil
a knob of butter
2 TBS milk
1 medium free range egg, beaten
100g of grated strong cheddar cheese (3/4 cup)
1 to 2 tsp English mustard (can use Dijon)
a good splash of Worcestershire Sauce

Preheat the oven to 200*C/400*F/ gas mark 6. Rub the potatoes all over with oil, then prick with a fork in several places. Place directily on the top rack of the oven. Bake for 45 minutes to 1 hour until they yield to soft pressure. Remove from the oven and set aside to cool for about 15 minutes.

At the end of that time, slice horizontally in half. Scoop out all the flesh from the insides to a bowl. Mash together with the butter, milk, egg, 3/4th of the cheese, mustard and Worcestershire sauce. Pile back into the potato shells. Place on a baking dish and sprinkle the remaining cheddar cheese over top. Return to the oven and bake for an additional 15 to 20 minutes until golden brown.

Serve immediately with some salad on the side.