Ingredients

• 12 large baking potatoes
• 1/3 pint (200ml) olive oil
• 14 oz (400g) mature Cheddar cheese, grated
• just under 3/4 pint (400ml) sour cream
• 2 bunches chives, chopped
• 2 bunches spring onions, chopped
• a bunch flat-leaf parsley, chopped
•   sea salt
•   freshly ground black pepper

Method

1. Using a small, sharp knife, pierce each potato right through the middle. Bake in a pre-heated oven at 180°C/350°F or Gas 4 for 1 hour 10 minutes or until cooked through.
2. Remove and set aside until cool enough to handle. Cut each potato in half lengthways and, using a dessertspoon, scoop out the soft potato middles, leaving a thin layer lining the skin.
3. Cut each potato skin half into four wedges, then cover and refrigerate until needed. (You can prepare potatoes ahead to this point the day before the party.)
4. To make the dip: put the sour cream, chives, spring onions and parsley in a bowl. Add salt and pepper to taste and mix well.
5. Brush oil over the potato skins and arrange in a single layer on the oiled baking sheet. Bake at the top of a pre-heated oven at 220°C/425°F or Gas 7 for 30 minutes until golden, moving the potato skins around occasionally so they cook evenly. Remove from the oven then reduce the heat to 200°C/400°F or Gas 6.
6. Sprinkle the potato skins with cheese and return to the oven for 5-10 minutes until the cheese is melted, checking after 10 minutes if you want. Serve with the green dip.

Notes