Ingredients
4 large baking potatoes
1 onion, finely chopped
4oz / 100g sliced mushrooms
1 small tin sweetcorn, drained
1 red pepper, finely diced
1 garlic clove, crushed
2oz / 50g butter or vegetarian margarine
4oz / 100g vegetarian cheese, grated
1tbsp fresh tarragon, chopped
salt and freshly ground black pepper to season
Method
1 Scrub
and prick the potatoes then bake at 230°C/450°F/gas mark
8 for 1 to 1½ hours or until soft. Remove from the oven and leave
to cool a little. Halve the potatoes, scoop out the insides and mash
until soft and fluffy.
2 Saute
the onion, mushrooms, sweetcorn, red pepper and garlic in the butter
for a few minutes.
3 Place
the potato skins on a baking sheet. Mix together the mashed potato
the vegetable mixture, half the cheese and all the chopped tarragon. Season
to taste.
4 Pile
the mixture back into the potato skins and sprinkle with the remaining
cheese. Return the potatoes to the oven, turned down to 190°C/375°F/gas
mark 5 and cook for about 20 minutes until crisp and golden-brown.
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