I served it with yellow aromatic rice and there was not a lot left.

Some friends have asked for the spices to enable them to cook the aromatic rice.

Per 15 fl oz (dry) of long grain rice I use:

1.25 tsp salt

1.00 tsp ground turmeric

4 whole cloves

1" stick of cinnamon

3 bay leaves

1 pint of water

Add a few pats of butter prior to serving

Got nothing to do? Try this:

Bake a few potatoes in the oven (not the bloody microwave, you morons). Cut them in half and scoop out the white bit. Mash the cut out bit with cheese (grated), chopped onion, garlic and chilies (finely chopped), a spoonful of tomato puree, a bit of butter and some milk, salt, pepper and fresh chopped corriander leaves (or parsley if you are from Lancashire). Put anything else in if you wish (Mercans may like tabasco). Put the mixture back in the half spuds and grill until golden brown on the top. If you are not Lancastrian, you may like to sprinkle the halves with dried parsley prior to grilling.

Made some last night so I took a few snaps (sorry about the last one, it was getting late).

The hollowed out halves.

The mashed filling.

The filled halves ready for grilling.

The completed spuds.

Edited May 9, 200719 yr by jayenram
To replace the crap photo with a better one

Ha!! ive banned myself from reading and looking at your pics till after ive eaten Jayenram,its the only way i can cope without getting hungry and waking the family by banging about in the kitchen,

I had some emmantal cheese on toast with a poached egg and a sprinkling of Lea & perrin worcester sauce, washed down with a chang lite and will have a small glass of cherry brandy to get me off to sleep!!

Cheers, Lickey..

The completed spuds.

This picture was taken the following day after the stuffed spuds had been left in the fridge overnight. The filling becomes much more "fluid" after and tends to 'overflow' under the grill.

Some great recipes on here! Thanks, Jayenram.

Some great recipes on here! Thanks, Jayenram.

Agreed - what a fab thread! Am defo gonna try some of these recipes! Thanks a lot Jayenram. BTW, you still eating spuds?