BAKED POTATO SKINS
SPREPARATION TIME 15 MINUTES COOKING TIME 50-60 MINUTES SERVES 6 APPROXIMATE COST RM10

INGREDIENTS
6 large, unblemished US Russet potatoes (200- 250g each)
50g butter
3 tbsp whipping cream or full cream milk Salt and pepper to taste

Filling Options
1 cup broccoli florets, blanched 3-4 minutes till tender
½ cup coarsely grated Cheddar cheese
2 tbsp finely chopped parsley, English chives, thyme or spring onion3 rashers bacon, finely diced and fried till crisp

METHOD
1. Scrub potatoes clean but do not peel. Place in a large pan, cover with water and bring to the boil. Cook 10 minutes (until partially cooked).

2. Drain water and prick surface of potatoes with a fork. Rub surface lightly with oil and sprinkle salt. Place on a baking tray and bake in preheated oven (180°C) for 30-40 minutes or until potatoes are tender. (Test by inserting a skewer into the centre of each potato – it should go in without any resistance.)

3. Make a cross cut on each potato and squeeze to open it up. Using a teaspoon, carefully scoop out flesh into a bowl, leaving a shell around 1cm thick.

4. Mash potato and mix in butter and cream or milk. Season lightly with salt and pepper. Mix in stuffing of your choice (broccoli, cheese, etc.) using only up to 3 ingredients. Pack potato back into the skins and serve immediately.