Rudolph Baked Potato

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Annabel Karmel


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4 medium baking potatoes (approx 225g each)

a little vegetable oil

½ (half) medium butternut squash (approx 300g)

55 g butter

1 tsp Dijon mustard

40 g fresh grated parmesan cheese

2 tbsp milk

40 g grated Cheddar cheese

Cherry tomatoes

Twirly crisps

peas for eyes

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