Recipe
for :
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Jacket Potatoes with Dolcelatte and Sun
Blush Tomatoes
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  One
of the UK's favourite chefs, Brian
Turner, has smashed his way into the supermarket
to show the many tempting ways to use convenience potato
products and devised the ultimate recipe plan for the
British Potato Council - 'Seven Ways with Potatoes for
Seven Days'.
This
is one of the recipes he has created for the British
Potato Council.
 A
well-known TV chef, Brian Turner's early mentor was
the late food writer and broadcaster Michael Smith.
He has worked at many prestigious restaurants, including
Simpson's-in-the-Strand and Claridge's.
As
well as regular TV appearances on Ready Steady Cook
and Food and Drink, Brian was also resident chef
for many years on Granada's This Morning, eventually
having his own series Out to Lunch and Anything
You Can Cook.
Ingredients
2
large baking potatoes
75g / 3oz Dolcelatte
2 spring onions, shredded
1 tbsp crème fraiche
50g / 2oz sun blush tomatoes, roughly chopped
1 clove garlic, crushed
1 tbsp chopped parsley
Salt & pepper
Method
- Prick
the potatoes all over with a small, sharp knife
- Cook
in a microwave for 10 minutes or until soft
- When
cooked carefully take out, cut off the top and gently
scoop the baked potato flesh out into a bowl
- Add
50g / 2oz cheese, spring onions and crème fraiche,
season and mix well
- Scoop
back into the potato shells
- Mix
garlic, tomatoes and parsley
- Sprinkle
this on top of cheese mixture in potatoes and sprinkle
the rest of the cheese on top
- Put
back in the oven for 1 - 2 minutes, take out and serve
Serves
2
Preparation Time: 5 mins
Cooking Time: 15 min
Brian
Turner
For
recipes and more information about potatoes, log on
to www.potato.org.uk
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