Twice Baked Rarebit Potatoes
All the flavours of a classic Welsh rarebit, packed into a batch of twice baked potatoes! Super cheesy, creamy & mustardy, what's not to like?
Servings: 4 People
Equipment
- Large Baking Tray
- Potato Ricer
- Cheese Grater
Ingredients
- 4 Large Baking Potatoes Each Weighing Around 250g
- ½ tbsp Vegetable Oil
- 100 g Mature Cheddar
- 100 g Red Leicester
- 200 ml Crème Fraiche
- 2 tbsp Worcestershire Sauce
- 1 tsp English Mustard
- 1 tsp Wholegrain Mustard
- 2 tbsp Thinly Sliced Chives
- 2 Egg Yolks
- Double Cream/Milk See Notes
Instructions
- Preheat an oven to 200°c/180°c fan (392°f/356°f).
- Prick the potatoes all over with a fork, place onto a large baking tray then drizzle over the veg oil & rub all over each potato. Cook in the preheated oven until the potatoes are tender. Depending on the size of your potatoes, this will take between 45 minutes - 1½ hours. The best way to check that the potatoes are cooked is to poke each one with a small, sharp knife. If the knife slides in without any resistance, the potato is cooked.
- Once cooked, take the potatoes out of the oven & leave to cool on the tray until cool enough to handle. This will take around 20 minutes.
- In the meantime, grate both types of cheese then place into a bowl & mix together.
- Next, cut each potato in half lengthwise then scoop out the flesh, leaving a thin layer of potato (around ½ a cm) next to the skin.Leaving a thin layer of potato in the skin, helps the potatoes hold their shape.
- Using a potato ricer, mash the potato into a bowl then add in ⅔ of the grated cheese, all the crème fraiche, Worcestershire sauce, mustards & most of the chives. Season with salt & pepper then mix to combine.If you haven't got a potato ricer, use a masher or fork instead. If you're mash is a little thick, you can loosen it off with a splash of double cream or milk.
- Taste the mash, to check the seasoning then stir in the egg yolks.
- Spoon the mash back into the potato skins then sprinkle over the remaining cheese. Return to the oven & cook for 25-30 minutes, until the cheese is nicely melted.
- Sprinkle the remaining chives over the potatoes then finish with a crack of black pepper. Serve immediately.
Notes
1. Cooking In An Aga - To cook the potatoes (both times), place them in the roasting oven, on the bottom set of runners. Cook as per the recipe.
2. Double Cream/Milk - Depending on how thick you like your mash, you might like to loosen it off slightly. The best way to do this is with a splash of double cream or milk.
3. Storage - Once the potato skins are filled with the mash, they can either be baked straight away or stored in the fridge for up to 3 days then topped with cheese just before cooking.
4. Worcestershire Sauce - If you'd prefer to make these potatoes vegetarian, use Henderson's relish instead of Worcestershire sauce, as it doesn't contain anchovies.