Eagle Class Cooking

On Friday, Eagle Class made Twice Baked Jacket Potatoes in cooking. 

First, we washed and pricked the potatoes before putting them in the oven. 

While the potatoes were in the oven, we used 'bridge' and 'claw' techniques to safely chop up the veg (red pepper, yellow pepper, tomato and spring onion.

Then we grated the cheese.

Once the potatoes were cooked, we cut them in half and scooped out the potato inside. We mashed the potato with a little butter before adding the veg and half the cheese.

After that, we put the filling back in the potato skins and sprinkled the remaining cheese on top.

Finally, the potatoes went back into the oven for a final 20 mins.

They were delicious!