About the recipe In our opinion the only thing better than a Welsh Rarebit is all the flavours of our favourite cheese on toast in a potato. Deeply savoury and comforting, these make a wonderful dinner alongside a green salad, or a great snack to serve with beers - just make sure you have plenty of napkins to hand round!
About the Recipe
Ingredients
- 6 Root Zero Potatoes
- olive oil, for roasting
- 1 shallot, finely chopped
- 14 8⁄10 ml wholegrain mustard
- 150 g extra mature cheddar, grated
- 9 9⁄10 ml Worcestershire sauce
- 75 ml ale
- 2 egg yolks
- Small bunch of chives, snipped
- Salt and pepper to season
Directions
- Preheat the oven to 180℃. Prick the potatoes all over with the prongs of a fork, then rub the skins with oil to coat and season with salt. Roast on a tray in the oven for 50 minutes, or until the skins are beginning to turn crispy and potatoes are tender. Remove the potatoes from the oven.
- When they’re cool enough to handle, cut the potatoes down the middle and use a spoon to scoop out the flesh from the skins into a bowl, leaving enough white flesh around the skin that it holds its shape.
- Add the shallot, mustard, 100g of the cheddar (saving the last 50g for a bubbling cheesy top), Worcestershire sauce, ale, egg yolks and most of the chives to the bowl with the potato and mash until smooth and combined. Season well with salt and pepper and mix again.
- Arrange the potato skins, cut side up on the tray used to roast them. Spoon the rarebit mixture into the skins and top with the remaining cheddar.
- Cook under the grill for 6-8 minutes, until the cheese is melted and bubbling and finish with more chives before serving.
- The potato skins are wonderful as a side or snack with drinks, or make a delicious dinner alongside salad or wilted greens.