Stuffed Baked Potatoes

Ingredients

Small potatoes – 8
Olive oil – 1 tsp
Sour cream – 3 tbsp
Spring onion – 1 small  finely chopped
Grated cheese – 30g (optional)
Salt – to taste
Black pepper – to taste

Method

preheat the oven to 200C,400F and Gas 6
Put the potatoes into a medium bowl, drizzle over the oil and season with a little salt and pepper. Toss to coat the potatoes with the oil then transfer to a baking sheet. Bake for 30-35 minutes, until the potatoes are cooked through.
Remove the potatoes from the oven and leave to cool slightly, then cut in half and carefully scoop out some of the centre with a teaspoon. Put the scooped potato into a small bowl and add the sour cream and spring onion. Mash together thoroughly and season to taste with salt and pepper.
Spoon the filling into the potato skins and sprinkle over the cheese (if using). Return to the baking sheet and bake for a further 5-10 minutes, until heated through.
The filled potatoes can be refrigerated overnight then reheat in a 200C, 400F and Gas 6 oven for a15-20 minutes.