These creamy tasting (but low-fat) jacket potatoes make a great accompaniment. The crème fraiche cools the spicy flavour of the stew. Jacket potatoes are a good source of fibre and vitamin C, especially if you eat the skins!
Ingredients (Serves 8)
- 4 large baking potatoes
- 1 knob of butter
- 2 tbsp half-fat creme fraïche
- 1 tbsp chives, chopped
- Freshly ground pepper
- 50g half-fat Cheddar cheese, grated (optional)
Preheat the oven to 200C/Gas Mark 6.
Wash the potatoes and dry thoroughly. Prick the skin and run a metal skewer through each one. Place the potatoes on a baking sheet and bake for around 90 minutes.
Once baked, cut each potato in half lengthways. Scoop out the flesh and place in a bowl (reserving the skins) and mash in the butter, creme fraïche and chives.
Season with the pepper.
Fill the potato skins with the mixture, sprinkle over the cheese (if using), then return to the oven for 2-3 minutes.