4 large roasting potatoes
2 teaspoons vegetable oil
3 tablespoons butter
1 tablespoon minced spring onion
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
25g cheddar grated
120ml double cream
1 egg yolk
1 tablespoon butter, melted
Sour cream and chives to serve
Double cooked roast potatoes served with a sour cream and chive sauce.
Heat the oven to 200 degrees C.
Rub the potatoes with oil and place on baking tray.
Bake the potatoes for about one hour until potatoes are tender and wait to cool slightly.
take the tops of the potatoes and make a well so you can scoop out all the potato flesh.
Combine potato flesh with butter and spring onions and stir . Add salt, black pepper, cayenne pepper, and cheese; stir until cheese is melted. Pour cream and egg yolk into potato mixture; mix to combine. Season with salt to taste.
Put the top of the potato at bottom of the potato and then add potato mixture back in.
Bake stuffed potatoes until golden on top, 20 to 30 minutes.