Double-Baked Filled Potatoes with Kashmiri Tomato Chutney
This recipe was sent in to us by Cheryl from Hastings, a really tasty supper! In return we sent her a free gift to say thanks.
Wrap some large baking potatoes in foil & bake in the oven for about an hour until they're soft when squeezed or stabbed with a knife.
Cut the potatoes in half & carefully scoop out the flesh into a bowl, add a knob of butter, salt, pepper, some grated cheese & chopped ham, & a tablespoon of Kashmiri Tomato Chutney (or whichever tomato based chutney you prefer).
Mix all the ingredients together then use to refil the potato skins.
Place the potato halves in an oven proof dish, sprinkle some more grated cheese on top & place back in the oven until thoroughly warmed through (about half an hour).