Makes 8 skins
– 4 baking potatoes
– Vegetable or olive oil, for brushing
– 1 tsp fresh thyme leaves
– 2 spring onions, finely chopped
– 4 tbsp grated Cheddar
– X Hot or Mild Reggae Reggae Sauce, to taste
– 2 tbsp sour cream
Preheat the oven to 200ÅãC/400ÅãF/Gas 6. Bake the potatoes until soft, about 45 minutes–1 hour.
Cut them in half and scoop out the flesh (keep this for another use such as mash), leaving a layer
of skin and potato 1.5–2cm thick. Brush inside and out with the oil and sprinkle with salt. Place on
a baking tray and return to the oven for 15 minutes, skin-side up first. Turn over halfway through.
Remove the potatoes from the oven; scatter the flesh with the thyme, spring onions and Cheddar.
Return to the oven for a couple of minutes, or until the cheese has melted. erve warm, topped
with the Reggae Reggae Sauce and a dollop of sour cream.
Levi’s Five Recipes for a Fiver are based on recipes from Levi Roots‘ new cookbook, Grill It With Levi, published by Ebury Press, price £18.99.