Baked Potatoes Goat Cheese Quince & Cranberry Chutney

The citrusy flavors of the chutney go particularly well with a mild chevre.

Serves 4


  • 4 TBS Cardamom Hills Quince and Cranberry Chutney
  • 1 TBS Olive Oil
  • 7 oz Chevre
  • 4 large baking potatoes
  • Sea salt
  • 4 oz butter


Pre-heat oven to 400°F. Wash and scrub the potatoes and pierce all over with fork, before rubbing skin with olive oil and salt.

Place in a roasting pan and cook 1 hr 15 mins in the middle of the oven. Once cooked remove from the oven and slice off tops. Add 1 oz butter or to taste to each potato. Split the chevre 4 ways and fill each potato, before topping with a tablespoon of the chutney.

If you can wait another 5 minutes, place the potatoes under the broiler to warm and melt cheese.

Serve warm with a fresh green salad.