If a Welsh rarebit is your idea of heaven, let us introduce you to a rarebit baked potato. It is so delicious and perfectly cheesy, and only need 15min of prep time.
We have so many delicious potato recipes to inspire your next cook-a-thon.
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- 4 baking potatoes
- 3 1/2 Tbsp. olive oil
- 50 g butter
- 6 tsp. english mustard powder
- 100 ml dark ale
- 1 tsp. worcestershire sauce
- 250 g mature Cheddar, grated
- 3 medium egg yolks
- 1 Tbsp. white wine vinegar
- 1 tsp. honey
- salad, to serve
- Step 1
Preheat oven to 220°C (200°C fan) mark 7. Rub potatoes all over with ½ tbsp oil and sprinkle with salt. Bake in the oven for 20min before reducing the temperature to 200°C (180°C fan) mark 6 and baking for a further hour, depending on the size of your potatoes, until the flesh is soft and skin is crispy.
- Step 2
Preheat the grill to medium-high. When potatoes are cool enough to handle, cut in half and scoop out the flesh into a large bowl, leaving 1cm in the skins. Mash the potato with the butter, before mixing in 4tsp mustard powder, ale, Worcestershire sauce, most of the cheese and yolks. Put the skins on to a baking tray, stuff with the mash and sprinkle with remaining cheese.
- Step 3
Grill for for 5-10min until puffed up and golden. Meanwhile, make a dressing by whisking together the remaining 3tbsp olive oil, 2tsp mustard powder, vinegar, honey and a pinch of salt. Serve the hot potatoes with a salad and the dressing.
Get Ahead: Prepare these potatoes in advance up to the end of step 2, cover with clingfilm and store in the fridge. Remove 20min before grilling and complete the recipe.
Per Serving:
- Calories: 466
- Fibre: 4 g
- Total carbs: 44 g
- Sugars: 4 g
- Total fat: 27 g
- Saturated fat: 9 g
- Protein: 9 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
