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Print this Recipe    Welsh Rarebit 03

BAKED POTATO AND ONION RAREBIT
Serves 4

2 large baking potatoes
50 g (2 oz) butter
1 bunch of spring onions (scallions), trimmed and sliced thinly
2 tablespoons soured cream
175 g (6 oz) rarebit mix
salt and freshly ground black pepper

Preheat the oven to 200C/400F. Bake the potatoes for approximately
1 hour or until tender. Preheat the broiler to high. Melt 25 g
(1 oz) of the butter in a pan, add the scallions and cook gently
for a minute or two until just softened. Halve the potatoes
lengthwise and spoon most of the potato into a bowl, saving the
skins to finish the dish. Fork in the rest of the butter and some
salt and pepper, then fold in the scallions and soured cream. The
potato mix can now be spooned back into the skins. Divide the
rarebit mix into 4 and place on top of each potato. These can now
be finished to a golden brown and a delicious texture under the
broiler.

Variations:

add more sour cream or 1-2 tablespoons of olive oil for a richer
finish

stir some cooked mushrooms, ratatouille, or spinach into the potato
mix.

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