[ingredients] Serves 4
2lb/ 900 g baking potatoes, scrubbed
2 tbsp vegetable oil
1 tsp coarse sea salt
4oz/115 g/ ½ cup butter
1 small onion, copped
salt and pepper
4 oz/115 g/ 1 cup grated Cheddar cheese or crumbled bleu cheese snipped fresh chives, to garnish[/ingredients]

[instructions]Prick the potatoes in several places with fork, place on cookie sheet. Brush with oil, sprinkle with salt. Bake in preheated oven, 375°F, for 1 hour, until skins are crispy and the insides are soft. Melt 1 tbsp of butter in small skillet over medium-low heat. Add onion. Cook, stirring occasionally, for 8-10 minutes until soft and golden. Set aside. Cut potatoes in half lengthwise. Scoop flesh into large bowl, leaving skins intact. Set aside skins. Increase oven temp to 400°F.
Mash potato flesh and mix in onion and remaining butter. Add salt & pepper to taste. Stir in optional ingredients. Spoon mixture back into reserved potato skins. Top with cheese. Cook filled potato skins in oven for 10 minutes, or until cheese has melted and beginning to brown. Garnish with chives and serve immediately.[/instructions]