This is an easy but very filling and tasty meal.
Ingredients
4 baking potatoes, about 225g/8 oz each cleaned and pricked
1/5 cup double cream
1/3 cup vegetable stock
1 tbsp lemon juice
2 garlic cloves, crushed
3 tbsp chopped fresh basil
salt and pepper to taste
2 tbsp pine kernels
2 tbsp grated Parmesan cheese
Method
Preheat the oven to 375° F 190° C Gas mark 5
1) rub the pricked potatoes with a little salt, and place on a baking tray, cook in the oven for 1 hour
2) remove the potatoes from the oven and cut them in half lengthways
3) scoop the potato flesh into a bowl, leaving just a thin shell of potato inside the skins
4) mash the potato flesh with a fork
5) simmer the cream and stock in a saucepan for about 9 minutes, until reduce by half
6) stir in the lemon juice, basil, garlic, season to taste
7) spoon the potato mixture into the potato shells, sprinkle the parmesan on top, return to the oven for 10 minutes.
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