4 Veggie Box potatoes
(Optional: 8 slices of thin cut streaky bacon)
250g grated Red Leicester/ mozzarella mix
75ml double cream, plus extra for serving if you wish
Small handful of chives, finely chopped
Salt & freshly ground black pepper

4 Veggie Box potatoes 250 g grated Red Leicester/ mozzarella mix 75 ml double cream, plus extra for serving if you wish

Preheat oven to 400°C. Rub potatoes with a drizzle of olive oil and salt and cook in the oven for 45-60 minutes, turning them halfway so they are crispy. Remove when crisp and cool. Use a spoon to carve out the center of each potato (be sure the walls aren't too thin and that there is thickness at the bottom too). Mash half of the potato filling until smooth in a medium sized bowl (you can freeze the other half for later) then stir in the cream, 200g of cheese, and chopped chives. Mix well and season to taste. Fill the potato shells with the mixture making sure they are packed full. Finish with reserved cheese. (Optional: wrap each potato in 2 slices of bacon holding them in place with toothpicks.) Place potatoes upright on a tray and bake for another 25-30 minutes, until cheese (or bacon) is crispy.