Curried Egg and Potato Stuffed Jacket Potatoes

Ingredients

• 4 large baking potatoes
• 4 eggs
• 2 tsp mild curry powder
• 4 tbsp mayonnaise
• 4 spring onions
• 80 g baby spinach
• 30 g butter
• 1 tbsp olive oil
• 2 tbsp mango chutney

Method

1. 1

   Preheat the oven to 220°C (fan 200°C). Rub the potatoes with olive oil and salt. Bake directly on the oven rack for 50–60 minutes until the skin is crisp and the inside is fluffy.

2. 2

   Hard-boil the eggs for 9 minutes, then cool under cold water, peel and roughly chop.

3. 3

   Mix together the curry powder, mayonnaise and mango chutney. Thinly slice the spring onions.

4. 4

   Halve the cooked potatoes and scoop out most of the flesh into a bowl. Mash lightly with butter and season.

5. 5

   Fold in the curried egg mixture, spring onions and spinach until just combined. Taste and adjust seasoning.

6. 6

   Pile the filling back into the potato skins and return to the oven for 8 minutes. Serve with a dressed tomato salad.