Savoury stuffed baked potatoes
|2 tbsp||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|½ cup||Cheddar cheese|
|250 g||Cottage cheese|
|2 tbsp||Tomato chutney|
|2 tbsp||Fresh parsley|
- Heat oven to 220 degC. Rub potatoes all over with oil and season with salt and pepper. Pierce each potato with a skewer 2 or 3 times. Place in an oven pan and bake for 1 hour or until tender.
- Remove potatoes from the oven, then cut a deep cavity in the top of each. Wash the removed potato flesh, combine with the filling ingredients and season with salt and pepper.
To prepare the filling:
- Prepare the filling with ingredients (chopped ham steak, finley sliced spring onions, cottage cheese, tomato chutney, chopped fresh parsley).
- Pack filling into the centre of each potato. Top with a little grated cheese and bake for 10 minutes more or until the cheese is golden brown.
Tip: Choose potatoes that are roughly the same size, so that they cook evenly. Piercing the potatoes before baking will allow moisture to escape and stop the potatoes from exploding during cooking. This also gives you a drier, lighter-tasting potato.
This dish is best matched with
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