These quantities would feed 4 for a lunch or supper
4 large potatoes 1 oz/25g butter 8 oz/225g low fat soft cheese 4 oz/100g tin smoked mussels 1 Tbsp chives, snipped Lemon juice salt and freshly ground pepper
Scrub potatoes. Make a cut lengthways round the centre of each potato, ready to cut in half when cooked. Boil for about 20 minutes or until tender. Cut the potatoes into halves and scoop out most of the flesh into a bowl, leaving a ‘shell’ of skin and potato. Mash the potato flesh with the butter and the cheese. Drain the mussels and roughly chop, or leave whole if preferred. Mix with the potato, add the chives, a little lemon juice, salt and pepper to taste.
Pile back into the shells and place under a moderate grill for about 5 minutes or until golden and heated through.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!