If a Welsh rarebit is your idea of heaven, let us introduce you to a rarebit baked potato. It is so delicious and perfectly cheesy, and only need 15min of prep time.
We have so many delicious potato recipes to inspire your next cook-a-thon.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 35 mins
Cal/Serv:
466
Ingredients
4
baking potatoes
31/2Tbsp.
olive oil
50g
butter
6tsp.
english mustard powder
100ml
dark ale
1tsp.
worcestershire sauce
250g
mature Cheddar, grated
3
medium egg yolks
1Tbsp.
white wine vinegar
1tsp.
honey
salad, to serve
Directions
Step 1
Preheat oven to 220°C (200°C fan) mark 7. Rub potatoes all over with ½ tbsp oil and sprinkle with salt. Bake in the oven for 20min before reducing the temperature to 200°C (180°C fan) mark 6 and baking for a further hour, depending on the size of your potatoes, until the flesh is soft and skin is crispy.
Step 2
Preheat the grill to medium-high. When potatoes are cool enough to handle, cut in half and scoop out the flesh into a large bowl, leaving 1cm in the skins. Mash the potato with the butter, before mixing in 4tsp mustard powder, ale, Worcestershire sauce, most of the cheese and yolks. Put the skins on to a baking tray, stuff with the mash and sprinkle with remaining cheese.
Step 3
Grill for for 5-10min until puffed up and golden. Meanwhile, make a dressing by whisking together the remaining 3tbsp olive oil, 2tsp mustard powder, vinegar, honey and a pinch of salt. Serve the hot potatoes with a salad and the dressing.
Get Ahead: Prepare these potatoes in advance up to the end of step 2, cover with clingfilm and store in the fridge. Remove 20min before grilling and complete the recipe.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
