I got inspiration for this cheese and spring onion baked potato recipe from a selection of different recipes for baked potatoes from the October 2012 edition of the Asda magazine. I've still got the magazine to remind me of the different fillings!
You end up with lovely crispy potato skins that are filled with beautifully soft and creamy mashed potato with the yummy flavours of melted cheese and spring onion.
Enjoy as a side dish or have it for lunch or a snack with salad leaves on the side - yum!
Tips
- Cheese – I use 50g grated extra mature cheddar and 25g red leicester. You can use any type of cheese you fancy!
- This cheese and spring onion baked potato recipe is easily adapted if you’re cooking for less or more people.
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How to make this Cheese and Spring Onion Baked Potato
Ingredients
- 2 large floury potatoes (eg: Maris Piper or King Edward), weighing approx. 250g to 270g each
- olive oil
- 20g butter
- 2 spring onions, sliced
- 45g crème fraiche
- 75g grated cheese (see Tips)
Instructions
- Heat the oven to 200C/fan 180C/gas mark 6. Rinse the potatoes in cold water, pat them dry with kitchen roll and then prick the skins all over with a fork. Rub them lightly with olive oil and then bake directly on the shelf in the oven for 1 hour. They might need a bit longer (15 to 30 minutes) if the potatoes are much bigger than 270g each in weight.
- Meanwhile, melt the butter in a small saucepan over a medium heat. Add the spring onions and cook them for 2 minutes, until soft, stirring frequently.
- When the potatoes are baked, remove them from the oven and cut them in half horizontally and scoop out the flesh. Place the potato skins on a baking tray and the flesh into a large bowl.
- Mash the potato with the crème fraiche and then stir in the spring onions and grated cheese until well combined. Pile the potato mixture back into the skins and then return them to the oven to reheat for 10 minutes.
- Enjoy as a side dish or as lunch or a snack with some salad leaves.
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Cheese and Spring Onion Baked Potato
Equipment
Ingredients
- 2 large floury potatoes (eg: Maris Piper or King Edward) weighing approx. 250g to 270g each
- olive oil
- 20g (1 ¼ tbsp) butter
- 2 spring onions sliced
- 45g (¼ cup) crème fraiche
- 75g (¾ cup) grated cheese (see Notes)
Instructions
- Heat the oven to 200C/fan 180C/gas mark 6. Rinse the potatoes in cold water, pat them dry with kitchen roll and then prick the skins all over with a fork. Rub them lightly with olive oil and then bake directly on the shelf in the oven for 1 hour. They might need a bit longer (15 to 30 minutes) if the potatoes are much bigger than 270g each in weight.
- Meanwhile, melt the butter in a small saucepan over a medium heat. Add the spring onions and cook them for 2 minutes, until soft, stirring frequently.
- When the potatoes are baked, remove them from the oven and cut them in half horizontally and scoop out the flesh. Place the potato skins on a baking tray and the flesh into a large bowl.
- Mash the potato with the crème fraiche and then stir in the spring onions and grated cheese until well combined. Pile the potato mixture back into the skins and then return them to the oven to reheat for 10 minutes.
- Enjoy as a side dish or as lunch or a snack with some salad leaves.
Notes
- Cheese – I use 50g grated extra mature cheddar and 25g red leicester. You can use any type of cheese you fancy!
- This cheese and spring onion baked potato recipe is easily adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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