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Baked Potato and Onion Rarebit

Ingredients

  • 2 large baking potatoes
  • 50 grams (2 oz) butter
  • 1 bunch of spring onions (scallions), trimmed and sliced thinly
  • 2 tablespoons soured cream
  • 175 grams (6 oz) rarebit mix
  • salt and freshly ground black pepper

Instructions

Serves 4. Preheat the oven to 200C/400F. Bake the potatoes for approximately 1 hour or until tender. Preheat the broiler to high. Melt 25 g (1 oz) of the butter in a pan, add the scallions and cook gently for a minute or two until just softened. Halve the potatoes lengthwise and spoon most of the potato into a bowl, saving the skins to finish the dish. Fork in the rest of the butter and some salt and pepper, then fold in the scallions and soured cream. The potato mix can now be spooned back into the skins. Divide the rarebit mix into 4 and place on top of each potato. These can now be finished to a golden brown and a delicious texture under the broiler. Variations: add more sour cream or 1-2 tablespoons of olive oil for a richer finish stir some cooked mushrooms, ratatouille, or spinach into the potato mix.

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