Recipe - Stuffed Jacket Potatoes

4 lg Baking potatoes
1 Onion; finely chopped
4 ounce Sliced mushrooms
1 small Tin sweetcorn; drained
1 Red pepper; finely minced
1 Garlic clove; crushed
2 ounce Butter or vegetarian
margarine
4 ounce Vegetarian cheese; grated
1 tablespoon Fresh tarragon; chopped
Salt and freshly ground
black pepper to
; season

1. Scrub and prick the potatoes then bake at 230øC/450øF/gas mark 8 for 1
to 1 One half hours or until soft. Remove from the oven and leave to cool a
little. Halve the potatoes, scoop out the insides and mash until soft and
fluffy.

2. Saute the onion, mushrooms, sweetcorn, red pepper and garlic in the
butter for a few minutes.

3. Place the potato skins on a baking sheet. Mix together the mashed potato
the vegetable mixture, half the cheese and all the chopped tarragon. Season
to taste.

4. Pile the mixture back into the potato skins and sprinkle with the
remaining cheese. Return the potatoes to the oven, turned down to
190øC/375øF/gas mark 5 and cook for about 20 minutes until crisp and
goldenbrown.

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