4 large potatoes
4 oz (100 g) cheese, grated
4 tomatoes, sliced
2 lettuce hearts, quartered
3 celery stalks, chopped
2 large carrots, grated
2 tablespoons chopped chives
4 oz (100 g) cheese, grated
4 tomatoes, sliced
2 lettuce hearts, quartered
3 celery stalks, chopped
2 large carrots, grated
2 tablespoons chopped chives
method
1. Bake the potatoes in their jackets in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 1 1/2 hours or boil them in their jackets until tender.
2. Slice the potatoes in half lengthways and place, cut sides up, in the grill pan.
3. Sprinkle with the cheese and arrange the tomato slices on top.
4. Grill until the cheese has melted and is bubbling.
5. Place the potato halves on a serving dish and surround with the lettuce heart quarters.
6. Mix together the celery and carrots and arrange in piles on the dish. Sprinkle over the chives.
2. Slice the potatoes in half lengthways and place, cut sides up, in the grill pan.
3. Sprinkle with the cheese and arrange the tomato slices on top.
4. Grill until the cheese has melted and is bubbling.
5. Place the potato halves on a serving dish and surround with the lettuce heart quarters.
6. Mix together the celery and carrots and arrange in piles on the dish. Sprinkle over the chives.
serving amount
serves 4
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