STUFFED BAKED POTATOES

~2 lb/900 g baking potatoes, scrubbed
~2 TBSP vegetable oil
~1 tsp coarse sea salt
~1/2 cup butter
~1 small onion, chopped
~Salt and pepper
~1 cup grated Cheddar cheese or crumpled bleu cheese

1. Prick the potatoes in several places with a fork and put on a cookie sheet. Brush with the oil and sprinkle with the salt. Bake in a preheated oven, 375 degrees F, for 1 hour, or until the skins are crispy and the insides are soft when pierced with fork.

2. Meanwhile, melt 1 TBSP of the butter in a small skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 8-10 minutes until soft and golden brown. Set aside.

3. Cut the potatoes in half lengthwise. Scoop the flesh into a large bowl, leaving the skins intact. Set aside the skins. Increase the oven temperature to 400 degrees F.

4. Coarsely mash the potato flesh and mix in the onion and remaining butter. Add salt and pepper to taste and cheese. Spoon the mixture back into into the reserved potato skins.

5. Cook the filled potato skins in the oven for 10 minutes, or until the cheese has melted and is beginning to brown. Let it cool for about 5 minutes and serve.