Crab rarebit-stuffed baked potatoes

Name: Crab rarebit-stuffed baked potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2
Ingredients: 2 extra large baking potatoes; ½ tbsp olive oil, plus a drizzle for the salad; 4 salad onions, finely sliced; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; ½ unwaxed lemon, zest, plus wedges, to serve; Pinch of cayenne pepper, plus extra to serve; 50 g Gruyère, grated; 100 g Seafood & Eat It Brown Crab; 110 g bag watercress, spinach & rocket salad

This lavish twist on the classic cheese on toast also makes a great jacket potato filling. Make it even more luxe by stirring an egg yolk through the potato mixture before returning to the oven.

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HealthyHigh protein

Serves2
CourseLunch
Prepare15 mins
Cook45 mins
Total time1 hr

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2 extra large baking potatoes
½ tbsp olive oil, plus a drizzle for the salad
4 salad onions, finely sliced
1 tsp Dijon mustard
1 tsp Worcestershire sauce
½ unwaxed lemon, zest, plus wedges, to serve
Pinch of cayenne pepper, plus extra to serve
50g Gruyère, grated
100g Seafood & Eat It Brown Crab
½ x 110g bag watercress, spinach & rocket salad

Prick the potatoes all over, then microwave on a suitable plate on high for 15-20 minutes, turning every 5 minutes, until a skewer slides easily into the middle. Timings differ depending on the microwave’s power and potato size. Meanwhile, preheat the oven to 240ºC, gas mark 9. Transfer the potatoes to a roasting tin, drizzle with the oil, sprinkle with sea salt flakes, then bake for 15-20 minutes until brown and crisp.
Meanwhile, put the salad onions, mustard, Worcestershire sauce, lemon zest, cayenne and two-thirds of the cheese into a large bowl.
Once the potatoes are cooked, immediately cut a slit in the tops and, once cool enough to handle, use a spoon to scoop most of the flesh into the bowl with the other ingredients, leaving the skin with a thin layer of potato.
Using the back of a fork, mash the potato and incorporate with the salad onion mixture. Stir through the crab and season. Spoon back into the skins, top with the remaining cheese and bake for 3 minutes, or until the cheese has melted. Sprinkle with a tiny pinch of cayenne. Drizzle the salad with a little oil, then serve, with lemon wedges for squeezing over.