Stuffed baked potato

Ingredients for 4 servings:

• 4 large potatoes, floury
• 4 tbsp oil
• 150 g Cheddar cheese, grated
• 3 spring onions, cut into rings
• 2 tomatoes, chopped
• 2 tbsp chili (jalapeño slices from the jar), well drained
• 1 tsp sweet paprika powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the whole family

Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Place potatoes on a baking sheet and bake for 1 hour until soft. Then increase oven temperature to 220 degrees Celsius (425 degrees Fahrenheit). Halve and hollow out the potatoes, leaving a 3 mm (1/8 inch) edge. Brush the skins with oil. Return to the baking sheet and bake for another 25 minutes. Place potatoes in an ovenproof dish. Fill with half of the cheese, the spring onions, the tomatoes, and the jalapeños. Sprinkle with the remaining cheese and paprika. Bake potatoes in the oven for 5 minutes, until the cheese has melted. Leaf salad goes well with it. Tip: Jalapeños (green chilies) can be found in jars or cans in well-stocked supermarkets in the Tex-Mex ingredients section. P.S.: Use the hollowed-out potato flesh to make little potato cakes with herbs.