Stuffed potatoes

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

Stuffed potatoes


Serves 4

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

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


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.

Tip: 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 1160kj
Protein 12.2g
Total fat 13.0g
- saturated fat 8.0g
Carbohydrates 26.4g
- sugars 5.7g
Fibre 3.0g
Sodium 340mg

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