Leftover Loaded Baked Potatoes
- 4 large Maris Piper potatoes
- 8 tbsp Hellmann's Real Mayonnaise
- 50 grams grated cheese
- 2 tbsp chopped fresh herbs
- 1/2 tsp salt
- 1/2 tsp pepper
- Leftovers to top
Heat oven to 220c/200c fan/gas mark 7. With a fork, prick the baked potatoes all over and rub a little oil. Place them on a baking tray and cook on the top shelf of the oven. Bake for 45 minutes to an hour or until the centre is soft and the skin is crispy. Remove from the oven and lower the temperature to 180/160c fan / gas mark 4.
Once cool, cut a cross in the potatoes and carefully scoop out the filling into a medium sized bowl. Add in Hellmann's Mayonnaise, grated cheese, some chopped herbs from the fridge and salt and pepper. Mash with a fork until well combined. Spoon this back into the potato skins and bake in the oven for a further 15 minutes at 180c.
Top with last night's leftovers and stick under the grill for 5 minutes or allow to cool and enjoy in your pack lunch, topped with cold leftovers.
Topping ideas include: macaroni cheese with breadcrumbs, leftover curry with a spoonful of yoghurt or leftover chilli with extra grated cheese.