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Preheat the oven to 200ºC, gas mark 6. Prick the potatoes with a fork and microwave on full power for 12–15 minutes until soft.
Meanwhile, cook the cabbage in a large pan of boiling water for 4 minutes until tender. Drain thoroughly.
Halve the potatoes and scoop the flesh into a bowl, leaving a 5mm-thick shell. Mash the potato flesh then stir in the cheese sauce, cabbage and salad onions. Spoon the mixture back into the potato shells. Transfer to a baking sheet and scatter over the grated Cheddar. Bake for 20–25 minutes until piping hot and golden brown.
If you don’t have a microwave, bake the potatoes for 1 hour at 190ºC, gas mark 5 until tender before continuing with step 2. Try adding a spoonful of wholegrain mustard in with the cheese sauce.
Typical values per serving when made using specific products in recipe
Energy | 2,050.16kJ/ 490kcals |
|---|---|
Fat | 13g |
Saturated Fat | 7.7g |
Carbohydrates | 74.4g |
Sugars | 7.5g |
Fibre | 8.6g |
Protein | 18.8g |
Salt | 1g |
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