* 4 medium potatoes rooster
* 2 tablespoons vegetable oil
* 8 spring onions
* 50ml milk
* 125g butter
* 50g Parmesan, freshly grated
* Salt and freshly ground pepper
1st Preheat the oven to 250 ° C (475 ° F or gas mark 9).
2nd Wash and dry the potatoes and rub with vegetable oil.
3rd Arrange the potatoes on a roasting pan and into a preheated oven for about 1 hour. Test with a thin knife and remove when soft.
4th Wash and chop the spring onions. Melt 25g butter in a saucepan, add the onions and sprinkle with a little salt. Simmer until the onions are soft, then remove from heat.
5th The potatoes in half lengthwise and remove the pulp with a spoon, being careful not to break the skin. Crush the potatoes with a fork, add, add the remaining butter, milk, salt, pepper and spring onions and mix thoroughly.
6th Spoon the potato mixture back into potato shells, sprinkle with grated Parmesan. Place on a baking sheet and brown under the grill.
Cook’s Tip: Use a metal skewer through your rooster potato and it can cut the oven cooking time in half. And for extra crispy fried potatoes, brush the skin with olive oil before wrapping in foil and cook directly in the fire or the oven.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.