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| Twice
Baked Cotswold & Chilli Potatoes |
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|
INGREDIENTS: |
| 2
baking potatoes |
| Green
chilli, de-seeded and finely chopped (amount depends on
individual taste) |
| A
handful of sliced black olives |
| 2
tablespoons of sour cream |
| 1
tablespoon of French mustard |
| 200g
of Cotswold cheese, grated |
|
| METHOD: |
| Bake
the potatoes for 1 hour, split lengthways and scoop out potato. |
| Mix
together with the black pepper, chilli, olives, sour cream,
French mustard and the Cotswold cheese. |
| Pile
back into the potato skins, sprinkle with more grated Cotswold
cheese and bake for a further 20 min until golden and bubbling. |
| Serves
2 |
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