Cheese and pepper baked potatoes are a simple way to make the most of Seriously Spreadable Black Pepper. Stirred through the fluffy potato filling, it melts easily and adds a gentle warmth without overpowering the other ingredients.
Large baking potatoes |
2 |
Seriously Spreadable Black Pepper |
125g |
Olive oil |
1tbsp |
Red pepper, finely diced |
1 |
Streaky bacon rashers, diced |
4 |
Spring onions, sliced |
3 |
1. Preheat the oven to 200℃, gas mark 6.
2. Prick the potatoes with a fork and bake for 1 – 1 ½ hours or until tender in the centre.
3. Cut each potato in half and scoop out the potato flesh into a bowl, leaving a 1cm border and stir in half the Seriously Spreadable Black Pepper.
4. Heat the oil in a frying pan and fry the red pepper and bacon for 3-4 minutes until golden, add the spring onions and fry for a further minute, stir half of this into the mashed potato mixture. Spoon back into the potato shells and place on a baking tray.
5. Sprinkle over the remaining bacon and pepper mixture, spoon over the remaining Seriously Spreadable Black Pepper and bake for 5 minutes until the cheese has melted a little.
Cooks tip
Try using sweet potatoes instead of baking potatoes.