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£2.27/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 220ºC gas mark 7. Toss the potatoes with the oil and season lightly with salt. Spread over a large baking tray. Roast for 25 minutes, turning halfway, until golden and tender. Remove from the oven and allow to cool for at least 20 minutes (you can also allow them to cool completely).
Meanwhile, put the blue cheese, soured cream, vinegar and a good grind of black pepper in a bowl and roughly mash together with a fork.
Use a small, sharp knife to cut a circle out of the top of the potatoes; it should be slightly cone-shaped, creating a well for the blue cheese filling to sit in. (Don’t throw away the potato tops – keep them to eat as is, or add to mash or soups.) Spoon the filling into the potatoes and scatter with the crispy fried onions and chives.
Typical values per serving when made using specific products in recipe
Energy | 1,026kJ/ 246kcals |
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Fat | 15g |
Saturated Fat | 8g |
Carbohydrates | 21g |
Sugars | 2.6g |
Fibre | 2.4g |
Protein | 5.8g |
Salt | 0.6g |
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