- 2 baking potatoes
- 2 large handfuls of baby leaf spinach
- 1 egg yolk
- 3 tbsp whole milk
- 1 tsp Dijon mustard
- A 100g chunk of cheddar
- 1 tbsp red wine vinegar
- 2 large handfuls of peppery salad mix
- 2 tbsp olive oil
- Sea salt and freshly ground pepper
- Microwave (optional)
- Baking tray
- A couple of pans
- Colander
- A couple of bowls
- Foil
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes. Pierce them all over with a skewer or fork.
- 2.
Pop them on a plate and bung in your microwave on high for 10-15 mins. When they’re tender to the touch, use an oven glove or tongs to put them on a baking tray.
- 3.
Drizzle each potato with ½ tbsp oil and sprinkle with salt and pepper. Bake in the oven for 30 mins till cooked through (or bake for 1 hr 30 mins if you don’t have a microwave). Test them with a skewer to check they’re soft all the way through.
- 4.
While the potatoes are cooking, put the spinach. in a dry pan. Cook over a medium heat for 1 2 mins till the spinach has just wilted. Drain in a colander. Press the spinach with a wooden spoon to squeeze out as much liquid as possible. Finely chop it.
- 5.
Separate the egg yolk from its white. Whisk the milk, egg yolk, mustard and some black pepper in a small pan. Grate the cheese and add to the pan. Add the spinach. Heat gently and stir for about 2 mins till the cheese has melted into a smooth sauce.
- 6.
When the potatoes are cooked, halve and scoop out their flesh. Pop into a bowl and mash. Heat your grill to medium. Line a grill pan with foil.
- 7.
Add half the sauce to the mash. Mix well. Spoon the cheesey mash back into the potato skins. Top with the remaining sauce. Grill for 5 mins till golden brown and bubbling.
- 8.
Whisk 1 tbsp of the vinegar with 1 tbsp oil and a pinch of salt and pepper. Toss the salad leaves with the dressing. Serve the rarebit jackets with the salad.