Stuffed potatoes

These delicious stuffed potatoes can be made early and reheated in the microwave or oven, and served.

Stuffed potatoes

Ingredients

Serves 4

4 large baking potatoes
½ cup milk
1 cup grated tasty cheese
2-3 Tbsp chopped fresh chives
1 cup salad greens

Fillings:
¼ cup diced red capsicum and ¼ cup cooked finely sliced onion
OR
½ cup chilli beans and ¼ cup sliced spring onion
OR
¼ cup diced ham and ½ cup crushed pineapple

Method

Bake or microwave the potatoes as below.
While still warm, slice the cooked potatoes in half and scoop out the flesh into a bowl.
Add milk and mash until smooth.
Add cheese, chives and chosen filling. Mix well.
Pile back into the potato skins.
Serve with salad leaves.

Variation: Bake or grill until golden and crunchy on top.
Make small stuffed potatoes, refrigerate and put in lunch boxes.

Oven Baked potatoes:
Preheat oven to 220°C. Prick each potato several times with a fork.
Rub potatoes with a little oil and place on a baking tray in the middle of the oven. Bake in preheated oven for 45-60 minutes, or until potatoes are tender. Test with the point of a knife. Remove potatoes from the oven and follow instructions as above.

Microwaved Baked potatoes:
Prick potatoes with a fork to pierce the skin. Place in microwave, and cook on high power for about 4-5 minutes for each potato; two potatoes will take 8-10 minutes. The time depends on the power of the microwave and the size of the potatoes. Carefully remove potatoes from the microwave and follow instructions as above.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 999kj
Protein 11.3g
Total fat 11.8g
- saturated fat 7.5g
Carbohydrates 20.5g
- sugars 2.8g
Fibre 2.5g
Sodium 222mg

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