twice baked cheese and red onion stuffed potatoesrating:
You can use any type of cheese you like with this- I like mature cheeses but there's no reason why you should try any that you like. Hey, maybe soft cheeses might work, though I've never tried it.
- 4 large baking potatoes, scrubbed (Golden Wonders, Russets or Oileans are best)
- 2 medium sized red onions
- 4 oz cheese, grated (mature cheddar, bandon vale, Dubliner- any nice flavoursome cheese)
- 2 oz pine nuts (optional)
Preheat the oven to 200°C (180°C for fan-assisted ovens).
Put the potatoes onto a baking tray and bake for 1 hour.
While baking sweat the red onion in a pan on low heat with the butter- Do not brown.
When the potatoes are read, cut then in half lengthways. Scoop out the flesh and put this into a bowl. Add the red onion and a little knob of butter and mash together. Taste and add salt and pepper if needed.
Arrange the potato skins back onto the baking tray. Spoon the mixture back into the potato skins and smother the tops with the grated cheese. Finally (if using) sprinkle the pine nuts on top of this and put back into the oven for a final 10 minutes or until the cheese is melted and slightly browned.
Serve and eat straight away