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Three cheese & onion jacket potato topper

Three cheese & onion jacket potato topper

Name: Three cheese & onion jacket potato topper
Prep time: 5 min
Total time: 5 min
Yield: 4
Cuisine: British
Ingredients: 200g soft cheese; 100g mozzarella , grated; 100g mature cheddar , grated; 4 spring onions , finely sliced; 3 tbsp milk; 4 hot jacket potatoes; dollop of onion chutney, to serve; grind black pepper , to serve

Cassie Best

0 reviews

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Preparation and cooking time
- Prep:5 mins
- No cook
Easy
Serves 4

Check out our fresh ideas for baked potato or sandwich fillings - from cheese to tandoori prawns

Vegetarian

Nutrition: per serving
Highlight	Nutrient	Unit
	kcal	662
	fat	38g
	saturates	24g
	carbs	59g
	sugars	7g
	fibre	7g
	protein	20g
low in	salt	1.3g

Showing items 1 to 3 of 3

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Ingredients

200g soft cheese
100g mozzarella, grated
100g mature cheddar, grated
4 spring onions, finely sliced
3 tbsp milk
4 hot jacket potatoes
dollop of onion chutney, to serve
grind black pepper, to serve

Method

STEP 1
Mix soft cheese with mozzarella, mature cheddar, spring onions and milk. Spoon into jacket potatoes and top each with a grind of black pepper and a dollop of onion chutney.

RECIPE TIPS

ITALIAN TUNA AND RED PEPPER

Combine 200g can tuna chunks in spring water, drained, 200g passata, 140g roasted red peppers from a jar, drained and chopped, small handful pitted black olives, chopped, and a few torn basil leaves. Season, then pile into 2 hot jacket potatoes.

QUICK SAUSAGE & BEAN CHILLI

Squeeze the meat from 6 pork sausages into a large pan with a drizzle of oil. Cook for 5 mins until browned, push to one side, then add 1 chopped red onion and 1 sliced red pepper. Cook for a further 10 mins. Add 400g can kidney beans in chilli sauce, 400g can pinto beans, drained, 390g carton chopped tomatoes with chilli and 200ml water. Season and cook for 15 mins until the sauce has thickened a little. Spoon into 4 hot jacket potatoes, top with a little grated cheese, if you like.

TANDOORI PRAWNS

Heat the grill to high. Mix 200g raw, peeled king prawns with 2 tbsp tandoori paste and 1 tbsp yogurt. Lay on a baking tray lined with foil and grill for 1 min each side until nicely charred. Fry 1 tbsp tandoori paste until fragrant, spoon out of the pan to cool, then swirl with 4 tbsp natural yogurt. Divide prawns between 2 hot jacket potatoes, dollop on the yogurt with ½ finely sliced red onion and a few coriander leaves.

HAM & HONEY-MUSTARD SLAW

Grate 2 large carrots, ½ onion and 1 red apple into a bowl, add 250g shredded white cabbage. Whisk together 4 tbsp mayo, 2 tbsp grainy mustard, 1 tbsp Dijon mustard, 2 tbsp honey and 1 tbsp white wine vinegar with some seasoning. Pour over the slaw and toss well to coat. Divide 6 slices ham between 6 hot jacket potatoes and top each with some slaw.