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Lemon and Chutney Filling

ingredients

serves 4
2 large baked potatoes
3 tbsp mango chutney
1 tbsp lemon juice
1 tbsp (1/2 oz) butter
Good grinding of black pepper

method

1. Halve the baked potatoes and scoop out the flesh.

2. Put all the other ingredients into a saucepan and heat gently until the butter has melted, stirring constantly.

3. Mix together the potato flesh which has been mashed with the chutney mixture and pile all back into the potato skins.

4. Place under a hot grill until nicely browned on top.

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