Cheesy Potato Skins

Ingredients

6 baby salad potatoes, halved lengthways
100ml/3½fl oz double cream
85g/3oz Cheshire cheese, grated
2 tsp wholegrain mustard
2 spring onions, finely chopped
salt and freshly ground black pepper

Directions

1. Preheat the oven to 220C/425F/Gas 7.2. Place the potatoes in a small roasting tin and bake for 12-15 minutes.3. Carefully scoop out the potato from the potato halves and place it in a medium bowl.4. Add the cheese, spring onions and mustard to the potato.5. In a small saucepan, gently warm through the cream.6. Pour the cream into the bowl with the potato and mix all the ingredients until just combined. Season.7. Fill the potato skins with the potato filling and place them back in the roasting tin.8. Bake the filled potato skins for 2-3 minutes until the cheese is melted and golden. Serve