A great Christmas recipe for turning a baked potato into a delicious mouth watering treat for Christmas and it is guaranteed to bring a smile to everyone’s face….

Butternut squash is very rich in vitamin A which is important for healthy skin, eyesight and fighting infection.

Alternatively for a simple version scoop out the potato flesh and mash it together with a little butter milk and cheese, season to taste and pile it back into the potato shells.

Ingredients

4 medium baking potatoes (approx 225g each)
a little vegetable oil

½ (half) medium butternut squash (approx 300g)
55g butter
1 tsp Dijon mustard
40 g fresh grated parmesan cheese
2 tbsp milk
40g grated Cheddar cheese

Decoration
Cherry tomatoes
Twirly crisps
peas for eyes
 

Method:

Preheat the oven to 190C/ Fan 170 / Gas 5. Prick the potatoes in several places, place on a baking tray and brush all over with the oil. Bake for 1 to 1 ¼ (one and a quarter) hours or until they feel soft when pressed.

Cut  the butternut squash in half and scoop out the seeds. Place in a baking dish, skin side down.Melt 20g of the butter and brush it over the squash, then  bake in the oven for about 40 minutes or until tender.

When cool enough to handle, cut the tops off the baked potatoes and scoop out the flesh.  Scoop the flesh of the cooked butternut squash off the skin and mash together with the baked potato flesh, mustard, parmesan, milk and remaining butter.  Season with a little salt and pepper.  Put the mixture back into the potato shells and top with the grated cheddar.

Preheat the grill on the hottest setting. Place the potatoes on a baking tray or suitable dish and grill for a few minutes until the cheese is bubbling and golden.

Add twirly crisps for antlers, peas for eyes and cherry tomatoes for the nose..

Information
MAKES 4 BAKED POTATOES