Recipe for :

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