Baked Jacket Potatoes
|Ham||6 Ounce, chopped (185 Gram)|
|Canned creamed sweet corn||4 Ounce (125 Gram)|
|Sour cream||2 Ounce (1/4 Cup, 60 Gram)|
|Tasty cheese||2 Ounce, grated (60 Gram)|
|Snipped fresh chives||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|For cheesy mushroom filling|
|Butter||1 Ounce (30 Gram)|
|Spring onions||2 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Button mushrooms||5 Ounce, sliced (155 Gram)|
|Chopped fresh parsley||1 Tablespoon|
|Sour cream||4 Ounce (1/2 Cup, 125 Gram)|
|Parmesan cheese||4 Ounce, grated (120 Gram)|
1. Scrub potatoes and pat dry with absorbent kitchen paper. Pierce skin of potatoes several times with a fork. Place potatoes on an oven rack and bake at 200°C/400°F/ Gas 6 for 1 hour or until tender. To fill, cut cooked potatoes in half and scoop out flesh leaving a 1 cm/1/2 in shell. Mash potato flesh.
2. For ham and corn filling, add ham, corn, cream, cheese, chives and pepper to mashed potato.
3. For cheesy mushroom filling, melt butter in a frying pan over a medium heat, cook spring onions and garlic, stirring, for 2 minutes. Add mushrooms and parsley and cook for 3 minutes. Add mushroom mixture, cream, cheese and pepper to mashed potato.
4. Spoon each filling into potato shells and bake for 15 minutes or until golden.