- handful fresh herbs (such as oregano, basil, coriander, dill or thyme)
- 100g grated cheddar (plus extra for topping)
- 100g mixed peppers (diced)
- 4 Medium potatoes
- 100g sweetcorn
Heat the oven to 200°C and bake the potatoes for about 1 hr until cooked and the skins are crispy. Leave to cool completely. This can be done up to 2 days ahead.
To stuff the jacket potatoes: heat the oven to 200°C. Cut the potatoes in half. Using a spoon, carefully scoop out the middle of the potato, leaving the skin unbroken (like a boat). Place the scooped potato into a mixing bowl.
Using a fork, mash the potato until there are no lumps. Add the cheese, sweetcorn and peppers and mix well. Gently pick the leaves from the herbs. You can rip the larger leaves into smaller pieces. Stir the herbs into the cheesy potato mixture.
Using a spoon, carefully scoop the mixture back into the potato boats. Make sure that you use all the mixture up