Jacket Potatoes with Welsh Rarebit (4)

More comfort food from Angela Hartnett.

Jacket Potatoes with Welsh Rarebit (4)
Print Recipe
Jacket Potatoes with Welsh Rarebit (4)
Print Recipe
  1. Preheat the oven to 200C/180C fan/Gas 6.
  2. Prick the potatoes all over with a fork and rub them with the olive oil. Place on a baking tray and bake on the top shelf of the oven for about an hour, or until the skin is crisp and the flesh soft.
  3. Meanwhile, make the Welsh rarebit sauce. Melt the butter in a saucepan, add the flour and cook for about a minute, stirring all the time, until the mixture is pasty and slightly golden. Turn off the heat and leave to cool for 5 minutes.
  4. Add the cheese and stout to the saucepan and place over low heat. Be careful: if the heat is too high, the cheese will separate. When the cheese begins to melt, add the spring onions, mustard and egg yolk, and cook for a couple of minutes, stirring constantly, until the mixture thickens and comes away from the sides of the saucepan. Season with Worcestershire sauce, remove from the heat and leave to cool.
  5. Remove the potatoes from the oven and turn on the grill.
  6. Slice a cross in the top of each potato, squeeze the sides, spoon the Welsh rarebit mix on top and place under the grill for 5 minutes, or until golden and bubbly.Stir the chopped chives through the sour cream.
  7. When the rarebit topping is bubbling and starting to colour, remove and serve with the chive sour cream.
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