Auntie Vicki's Stuffed potatoes

My daughter eats most things - but she is none too keen on potato skins. She adores her Auntie Vicki so I figured I'd try one of Vicki's recipes on her and see what happened. She scoffed the lots skins and all!! We've used this dish as an accompaniment to a meal and also as a light lunch in itself, try adding chopped ham or pancetta to the mix to beef it up a bit. If you want to make it a bit more fancy you could sustitute parmesan for the cheddar.

I have also made extra of these and frozen them and they are easy to pop out and oven cook for a quick easy meal.

Auntie Vicki's Stuffed potatoes (serves 4)

4 baking potatoes
300g cheese (cheddar / parmesan - whatevert akes your fancy - this is also nice with blue cheese)
A knob of butter
2 tablespoons yoghurt

Pre heat oven to 170c Bake potatoes in oven for about 30 mins (you can cheat by microwaving them on high for about 10 - 12 minutes but the skins won't be as crispy and tasty)

Remove from the oven and with a sharp knife slice them lengthways in half. With a large spoon scoop out the potato from the centre leaving about .5cm of potato flesh inside to give the skin shell some strength.

Mash your scooped out potato, add the cheese (retain a tablespoon for topping), butter and yoghurt and mix well.

Place the potato skins on an oven tray, scoop your cheesy filling into the potato skins and sprinkle with cheese.

Return to the oven and cook for about 20 mins until golden on top.

I try to serve this with a meat or accompaniment which also requires cooking in the oven so as to be less wasteful with energy use. It goes well with breaded fish or chicken gougons or with roasted sausages.