Stuffed Baked Potatoes

Ingredients

4 medium potatoes

1 medium onion, skinned

25g butter or margarine

60 ml (4 tbsp) milk

125 g Cheddar cheese, grated

dash of Worcestershire sauce

salt and fresh pepper

fresh chives to garnish (optional)

Method

1 Scrub the potatoes clean. Pat dry with kitchen paper and then wrap

individually in foil. Bake in the oven at 200°C for 1 – 1 ½ hours or until

tender. Remove the potatoes from the oven, leaving the oven on at the

same temperature.

2 Cut the potatoes in half lengthways. Scoop out the insides, leaving

a good rim around the edge of each potato shell. Mash the scooped-out

potato in a bowl until free of lumps.

3 Finely chop the onion. Melt the fat in a small saucepan. Add the onion

and fry gently until lightly browned. Add the milk and heat gently.

4 Beat this mixture into the mashed potato with half of the grated

cheese, the Worcestershire sauce and seasoning to taste.

5 Spoon the potato back into the shells. Sprinkle over the remaining

grated cheese.

6 Return to the oven for about 20 minutes, or until golden. Serve

immediately, sprinkled with chives (optional)

Instead of onion, cheese and Worcestershire sauce, you can add 
fried bacon (roughly chopped) a little milk, salt and pepper to taste.
Pile back into potato skins and serve immediately without having to
bake them.