- 1 Large Baking Potato, baked until crispy
- 50g Pilgrims Choice Mature Cheddar Cheese, grated
- 2 spring onions, sliced
- 1 tbsp Branston Original Pickle
- Split open baked potatoes and scoop out fluffy potato.
- Stir cheese and spring onions into the potato.
- Spoon the potato mixture back into potato skin.
- Bake in a hot oven until golden and bubbling.
- Serve with a good dollop of pickle and a side salad.