4 medium potatoes
6 spring onions sliced
200g ricotta fresh
150g strong cheddar grated
200g parmesan grated
Salt and Pepper
Super Slaw (recipe already posted this week)
200g baby spinach
Bake the potatoes until they are soft and cooked through.
Cut in half and scoop out the the potatoes leaving the skins in tact.
Add the spring onions and the cheeses and mix together using your hands.
Press the cheese, potato and spring onion mix back into the skins and bake on 220°C until heated through and browned on top.
Serve with a handful of baby spinach and the super slaw.