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Baked Potatoes with Cottage Cheese, Corn and Chives

Potatoes baked until the skins crackle, split and filled with cottage cheese, buttery corn, grated cheddar and chives.

Baked Potatoes with Cottage Cheese, Corn and Chives. Potatoes baked until the skins crackle, split and filled with cottage cheese, buttery corn, grated cheddar and chives.
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Prep 5 minCook 70 minServes 2

Ingredients

Why metric?

Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements

  • 2 large baking potatoes (550 g)
  • 20 ml extra-virgin olive oil (18 g)
  • 160 g cottage cheese
  • 18 g unsalted butter
  • 40 g cheddar, coarsely grated
  • 120 g frozen sweetcorn kernels
  • 10 g chives, finely snipped
  • Ground black pepper, to taste

Method

  1. Heat the oven to 200C. Prick the potatoes all over with a fork, rub them with the oil and set them straight on the oven shelf.
  2. Bake 60-70 minutes. They are done when the skin is dry and papery and a skewer slides to the centre and out again with no resistance at all; any drag means the middle is still waxy.
  3. Ten minutes before the end, cook the corn in a little simmering water for 3 minutes, until the kernels are hot and burst sweetly, then drain.
  4. Split each potato lengthways, push the ends towards each other to open the flesh up, and fork the inside about a bit with the butter so it is fluffy rather than a solid block and the butter melts right through.
  5. Fill with the cottage cheese and corn, scatter the cheddar over so it softens in the heat, and finish with the chives and plenty of pepper.

Safety and storage

Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C

Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.

Where these temperatures come from