📝 Ingredients
- 4 medium potato (scrubbed, skin on)
- 200 grams Izmir tulum or kaşar cheese (grated )
- 1 large onion (peeled & finely chopped)
- 1 large red bell pepper (deseeded & finely chopped)
- 2 teaspoons Dijon mustard (optional)
- 1 teaspoon chilli flakes (optional)
- salt & pepper (to season)
👨🍳 Instructions
- Preheat your oven to 220 degrees Celsius.
- Meanwhile, scrub your potatoes and prick each one a few times all over with a sharp knife.
- Place your potatoes directly onto an oven rack and add to the centre of the oven.
- After 45 minutes, turn your potatoes over.
- Meanwhile, you can add the rest of your ingredients to a large mixing bowl.
- After around 90 minutes, check your potatoes. It's important that the skin is crisp so that it is sturdy enough to carry your filling.
- If the skin isn't so crisp, place them back in the oven on the top shelf and increase the temperature.
- When you are happy with your potatoes, remove them from the oven but leave the oven on.
- Take a sharp knife and cut each potato in half, lengthways. Obviously, they will be very hot so use a cloth or oven glove to cover your hand.
- Now take each half in your covered hand and use a fork to scrape all the fluffy potato into your cheese mixture.
- Once you've emptied all the potato skins, give the cheese and potato a good mix.
- Now you can refill the potato skins with your cheesy mixture.
- Rough up the top of your potato mixture with a fork and place the potatoes back onto your oven rack.
- Turn your oven to the highest setting and place the rack on the top shelf of your oven.
- Bake for around 10 minutes until the filling is hot and the top is crisp and golden.
- Serve immediately as buffet food, a side dish or as a main meal.