Stuffed baked potatoes

Making stuffed baked potatoes is a clever way to ensure most of the potato is eaten, rather than just the filling! The egg provides protein, while the milk and cheese provide plenty of calcium needed for strong bones and teeth. Balance the meal by serving with a mixed salad or peas and sweetcorn.

Ingredients

Makes 8

4 baking potatoes
100ml semi-skimmed milk
2 tbsp butter
100g Cheddar cheese, grated
1 egg
2 spring onions, finely sliced

Method

Preheat the oven to 220°C/Gas Mark 7.

Scrub the potatoes and pat dry. Prick the skin of each with a fork. Bake in the oven for 1 hour until soft and skins firm.

Cut a slice from the top of each potato, lengthways. Using a spoon, scoop out the pulp, leaving enough for a quarter-inch-thick shell.

Put the potato pulp in a bowl and mash, beating in enough milk to make smooth and fluffy. Add the butter. Stir in the cheese, egg and spring onions, and season.

Spoon the potato mixture into the shells. Place back in the oven to heat through and cook the egg for about 10 minutes.