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Baked Jacket Potatoes

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  Potatoes 4 Large
For filling
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes

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