500g Jumble of your choice will stuff around 4 good sized
potatoes-we’ve chosen the CHILLI for this one.
4 good fat potatoes
a little olive oil
sea salt
A knob of butter per spud
Preheat oven to 200C/400F, gas mark 6
Wash potatoes, dry and prick with a fork, Pour a little olive oil
onto your hands and rub over the potatoes. Place directly onto oven shelf and bake for 45-60 minutes, its a good idea to turn them half way through the cooking time. Remove from oven and cut a slice into the top, lengthways, carefully spoon out some of the pulp leaving a 5-8mm shell and stuff full of jumble,
To serve straight away: return to oven for a further 45 minutes.
To serve later in the day: cover the stuffed potatoes and pop in the fridge, taking out 30 minutes before cooking for 45 minutes, as above
To save and serve another day: Place stuffed potatoes onto a baking sheet and freeze for 1 hour, until firm, remove and wrap individually in cling film and return to freezer. Remember to thaw overnight in the fridge before cooking.
Serve piping hot with loads of butter and sprinkled with sea salt and fresh steamed vegetables
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