Twice baked potatoes

Ingredients

• 2 large potatoes (or four small)
• - 2 tbsps butter, softened
• - 2 tbsps sour cream
• - 2 tbsps chopped chives
• - Salt and pepper
• - 28 g (½ cup) shredded cheddar cheese

Method

Pre-heat oven to 200°C (390°F). Scrub the potatoes under running water, poke each tuber several times with a fork. Bake until tender (about 50 minutes). Cut each baked potato in two lengthways, then scoop out the centre of each potato half, leaving about 12 mm (half an inch) of flesh. Put the scooped-out flesh into a medium bowl, mash, stir in butter, sour cream and chives. Sprinkle with salt and pepper, then mash again. Spoon the mashed potato mixture into each potato half, sprinkle with cheese. Return the potatoes to the oven and bake for 15 minutes.