{"id":1828,"date":"2015-05-11T21:11:29","date_gmt":"2015-05-11T20:11:29","guid":{"rendered":"http:\/\/www.thecherryplumkitchen.com\/?p=1828"},"modified":"2015-05-11T21:54:31","modified_gmt":"2015-05-11T20:54:31","slug":"cheese-souffle-jacket-potatoes","status":"publish","type":"post","link":"https:\/\/www.thecherryplumkitchen.com\/?p=1828","title":{"rendered":"Cheese Souffl\u00e9 Jacket Potatoes"},"content":{"rendered":"
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Souffl\u00e9-ish. \u00a0I’ve made up a bit of a fancy name for what is really a cheesy baked potato. \u00a0It’s my solution to the fact Dom isn’t excited at the prospect of a baked potato and Liddy thinks they are the food of the gods. \u00a0I make these in all kinds of incarnations. \u00a0I feel sure if I keep blogging for any length of time they will be in your destiny.<\/p>\n

\"Cheddar<\/a><\/p>\n

Marauding teenagers, giving every appearance of being prepared to eat you if not given an alternative, can be a frightening thing. \u00a0It’s reassuring to have a stash of these tucked away in the freezer. \u00a0Open freeze on a tray, uncooked. \u00a0Once frozen they can be transferred to a more convenient box. \u00a0Ideally, thaw before cooking. \u00a0In real life, I have good results straight from frozen.<\/p>\n

\"Cheddar<\/a><\/p>\n

It begins with the potato and you want a ‘floury’ one. \u00a0The same type you’d use for chunky chips<\/a>\u00a0and mashed potatoes. \u00a0In the UK the most easily available are Maris Piper and King Edward. \u00a0Size-wise it depends on what you can find. \u00a0Is it just me or are the ones in ‘bags’ universally small now? \u00a0I try and pick mine up at the market and have a rummage. \u00a0Give them a good scrub under running water to get all the mud off.<\/p>\n

Since I am the woman who, early in my married life, managed to set fire to the microwave by not remembering to prick my potato skin before setting it to zap \u2026 PIERCE the skin.<\/p>\n

\"Cheddar<\/a><\/p>\n

Then, because I like my potato skins crisp, I rub my potatoes with rapeseed oil and Malden sea salt. \u00a0Fortunately, for the safety of my family, I no longer own a microwave and mine go in the oven.<\/p>\n

If you are in a hurry a metal skewer pushed through the centre will speed the cooking up.<\/p>\n

\"Cheddar<\/a><\/p>\n

Meanwhile, I get on with the fancy bit. \u00a0With Seb away at university there is nothing to stop me including spring onions. \u00a0Wash and finely slice.<\/p>\n

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Then, into a saucepan with butter and full-fat milk. \u00a0Truthfully, I don’t weigh any of this. \u00a0But – for 8 potatoes (weighing about 1.8kg\/4lb) I’ve used 100g\/4oz butter and 300ml\/\u00bd pint of milk. \u00a0I used one spring onion per potato for no other reason than I’d have had to buy another packet if I wanted any more!<\/p>\n

\"Cheddar<\/a><\/p>\n

Over a medium heat, melt. \u00a0When small bubbles appear at the edge, turn the heat off and put on the lid. \u00a0Let it sit and infuse until the potatoes are cooked.<\/p>\n

\"Cheddar<\/a><\/p>\n

How long depends on the size of potato you’re using. \u00a0It’s somewhere between 1-1\u00bc hours at Gas Mark 7\/220\u00baC\/425\u00baF.<\/p>\n

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Cut them in half.<\/p>\n

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As soon as you can, and I seem to have asbestos fingers, scoop out the soft potato leaving the potato skins behind.<\/p>\n

\"Cheddar<\/a><\/p>\n

Pass the cooked potato through a potato ricer.<\/p>\n

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Then add sea salt and freshly ground black pepper, to taste.<\/p>\n

\"Cheddar<\/a><\/p>\n

Now it’s time to add the infused milk. \u00a0I scoop out the spring onions with a slotted spoon and add them all. \u00a0Potatoes vary in size and you may not need all the buttery milk. \u00a0Add as much as is needed to create a soft mashed potato.<\/p>\n

\"Cheddar<\/a><\/p>\n

One large handful per potato – plus one for the pot. \u00a0Give it a taste. \u00a0I’m using a cheese called ‘Sussex Charmer’<\/a> which is a cross between a mature Farmhouse Cheese and Parmesan. \u00a0There are all kinds of truly fabulous cheeses being made in the UK today and I’m on a mission to try them all.<\/p>\n

There’s a whole lot of history behind that – in 1939 anyone making cheese was required by Wartime Law to make one type of Cheese. \u00a0It was called ‘Government Cheddar’, and was rationed. \u00a0My Grandparents absolutely loathed it. \u00a0That law wasn’t repealed until 1954 and, even then, the Milk Marketing Board only allowed Stilton, Red Leicester, Lancashire and Wensleydale. \u00a0If you wanted to experience great cheese, you went to France. \u00a0The Milk Marketing Board was abolished in 1994, the year my daughter was born – and it was the beginning of the cheese revolution. \u00a0By 2010 there were more than 700 named varieties of cheese produced in the UK, that’s 100 more than there are in France. \u00a0Fun.<\/p>\n

\"Cheddar<\/a><\/p>\n

I use 1 egg yolk for every two potatoes – roughly. \u00a0Stir them in.<\/p>\n

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Whisk the egg whites until they are billowy.<\/p>\n

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Stir one large tablespoon into the cheesy mash to loosen it slightly and then gently fold in the rest.<\/p>\n

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Pile it into the empty potato shells. \u00a0I, of course, can’t waste any of it ..!<\/p>\n

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A sprinkle of cayenne pepper and a finely sprinkle of cheese. \u00a0Then, it’s into the oven for 15-20 minutes until it is golden and slightly risen. \u00a0Again, Gas Mark 7\/22o\u00baC\/425\u00baF.<\/p>\n

\"Cheddar<\/a><\/p>\n

Fresh green salad. \u00a0Roasted tomatoes. \u00a0Chutneys.<\/p>\n

Eat.<\/p>\n

\"Cheddar<\/a>Cheese Souffl\u00e9 Jacket Potatoes<\/strong><\/p>\n

Serves 4<\/em><\/p>\n