Twice-baked cheesy potatoes

Yummy indulgent potatoes.

Ingredients

4	Red potatoes, large (Main)
1 Tbsp	Canola oil
1 cup	Aged cheddar cheese, I used Tuteremoana cheddar cheese, grated
½ cup	Emmental cheese, grated
½ cup	Sour cream
50 g	Butter, softened
2 Tbsp	Fresh chives, finely chopped
¼ tsp	Tabasco sauce

Directions

1. Preheat the oven to 220C. Brush the potatoes with oil and place on a baking tray. Bake — turning once— until tender, about 45 minutes. Cool slightly.
2. Halve the potatoes lengthwise and scoop out the flesh with a spoon into a bowl. Leave a 5mm thick shell of skin and flesh.
3. Combine the scooped potato flesh, ½ a cup of the Tuteremoana, ¼ of a cup of the emmental, the sour cream, butter, chives, Tabasco, salt and pepper. Spoon the mixture into potato halves and sprinkle with remaining cheese.
4. Bake until the cheese is browned and bubbly, about 10 minutes.