This is such a quick and tasty dinner that I can also imagine being great for a starter if you made them into dinky potatoes. As you can tell, I’m not a dinky or delicate cook, but I’ve popped a little video in with my method of how to do it and explained it a little below
Ingredients
Jacket potato
Olive Oil
Handful of chestnut mushrooms
Salt & Pepper
Chives
Thyme
Teaspoon of garlic or 1 clove
1 large spoon of ricotta cheese
A small handful of grated cheddar cheese.
Method
Pre cook the jacket potato (I usually microwave for 10 minutes then in the oven for 30) and leave to cool, so can be done well in advance.
Pre-heat the oven to 200c/180c fan/gas mark 6
Slice the top of the potato off when lying on its side. Scoop out the potato and set to one side, leaving a good rim around the top, sides and bottom.
Fry the mushrooms in a little oil with garlic and thyme on low, they should reduce right down.
Put a big scoop of ricotta in with the potato and mash together, along with a few chives.
Grate some cheddar cheese and mix half in with the ricotta/potato mix. Season with salt and pepper.
Remove the mushrooms from the pan and leave behind the cooking liquid
Mix in with the potato and then scoop into the potato skins
Sprinkle with the remaining cheese and cook in the oven for 20 mins until the cheddar is golden
