•  2 baking potatoes, scrubbed
  • sea salt
  • butter
  •  2 tbsp milk
  •  1 egg, beaten
  •  100g cheddar, grated
  •  1-2 tsp English mustard
  • Worcestershire sauce
  •  to serve green salad leaves


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Prick the potatoes all over with a fork and sprinkle with a little sea salt. Bake until tender, approx 1 hour.

  • STEP 2

    Halve the potatoes and scoop out the flesh leaving a 1/2 cm layer. Mash with 2 large knobs of butter and the milk then season. Mix in the egg, then 3/4 of the cheese, mustard and a few good dashes of Worcestershire sauce.

  • STEP 3

    Pile the mix back in the shells then sprinkle over the rest of the cheese and put back in the oven for 15-20 minutes until golden. Serve with salad leaves.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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