Twice-baked Potatoes (From Bournemouth Echo)

Twice-baked Potatoes

11:33am Monday 22nd February 2010 in

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Twice-baked Potatoes

4 large baking potatoes, scrubbed

1 tsp salt

1/2 tsp ground white pepper

175g/6oz unsalted butter, softened

1/4 tsp grated nutmeg

3 large egg yolks

75ml/21/2fl oz double cream

1 tbsp snipped chives

Preheat the oven to 200C/400F/Gas 6. Bake the potatoes on a rack over a roasting tray for about 1¼ - 1½ hours until the skins are crisp and the flesh is soft. Remove from the oven.

When the potatoes are cool enough to handle, cut a lid off the top of each potato (about one-third of the potato). Scoop out all the flesh from the body and lid, leaving the crisp shells intact. You can discard the lid.

Mash the potato until smooth, then fold in the salt, white pepper, butter and nutmeg and combine well. Fold in the egg yolks, cream and chives.

Spoon the potato mixture back into the potato shells, fluff up the tops and return to the oven for 20-25 minutes.