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Give your baked potatoes a spicy lift with this recipe sent in to us by Cheryl from Hastings. A really tasty supper! In return we sent her a free gift to say thanks.

1 hr 40 mins
Easy
2 Servings

Mains Eggs-free Gluten-free Mustard-free Celery-free Alcohol-free Gluten Free

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Ingredients

2 large baking potatoes
Butter
Salt & Pepper
100g Cheese, grated
50g Ham, chopped
1tbsp Kashmiri Tomato Chutney Buy

Method

Preheat the oven to 220C / 200C fan / gas mark 7.
Wrap the potatoes in foil and bake in the oven for about an hour until they're soft when squeezed or stabbed with a knife.
Cut the potatoes in half & carefully scoop out the flesh into a bowl. Add a knob of butter, salt, pepper, half of the grated cheese, chopped ham, and Kashmiri Tomato Chutney. Mix all the ingredients together.
Refill the potato skins with the mixture and place in an oven proof dish. Sprinkle with the rest of the cheese and bake until thoroughly warmed through, about 30 mins.

Method Ingredients