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Recipe for :

Stuffed Baked Potatoes

Andrew FairlieThis recipe for Stuffed Baked Potatoes by Andrew Fairlie comes from Albert Bartlett (, Britain’s leading grower and packer of root vegetables. A family business for more than 50 years, they are fiercely committed to natural farming with minimum interference.

When the prestigious Michelin Guide bestowed Andrew Fairlie@Gleneagles with its coveted two star status, Andrew was the only chef in Scotland to receive the honour.
It crowned a remarkable six months for him.
The July before, he had been asked to cook for Bush, Blair and Berlusconi, etc at the G8 conference, wringing praise from that celebrated food critic, Jacques Chirac.

This is just one of the range of recipes he has created to take advantage of the Rooster potato’s unique texture and flavour.

Ingredients for Stuffed Baked Potatoes

4 medium-sized Rooster potatoes
2 tablespoons vegetable oil
8 spring onions
50ml milk
125g unsalted butter
50g freshly grated parmesan cheese
salt & freshly ground pepper

How to make Stuffed Baked Potatoes

  • Pre-heat oven to 475°F / 250°C / Gas mark 9.
  • Wash and dry the potatoes and rub with vegetable oil.
  • Arrange the potatoes on a roasting tray and place in oven for approx. 1-hour. Test with a thin knife and remove when soft.
  • Wash and slice the spring onions. Melt 25g butter in a saucepan. Add the onions and sprinkle with a pinch of salt. Cook gently until the onions are soft.
  • Halve the potatoes lengthways, and remove the flesh with a spoon. Be careful not to break the skin.
  • Crush the potatoes with a fork. Add the remaining butter, milk, salt, pepper and spring onions.
  • Spoon the potato mixture back into the potato skins and sprinkle with grated parmesan cheese.
  • Place onto a baking tray, then brown under a hot grill.

Stuffed Baked Potatoes

Serves 4