These easy to make spuds are perfect as a warming side dish, or roll them out as a hearty main for your vegetarian pals.
SERVES 8 PREP 20 MINS
COOK 1 HOUR
2tbsp olive oil
1tsp sea salt
150g packet Boursin cheese
3tbsp chopped chives
1 Heat oven to 190C/Gas 5. Use a melon baller to scoop out a round in each of the potatoes. Put into a large bowl of cold water, as you prepare them.
2 Put into a roasting tin, drizzle with the oil and sprinkle with sea salt. Cover with foil and bake for 1 hr.
3 Add a teaspoon of boursin to each potato, a little freshly ground black pepper, and a sprinkling of chives. Serve straightway.
Per serving: 201 cals, 12g fat (6g sat), 21g carbs