Baked stuffed potatoes

recipe

Baked stuffed potatoes

No comments

These potatoes are perfect for eating without knives and forks, as the delicious fillings are already inside. They're ideal for bonfire night: at the final stage of cooking, they can be wrapped in foil and put in the embers of the fire

Ingredients

6 large potatoes
100g cheddar cheese
25g butter or 2 tbsp olive oil
salt and freshly ground black pepper
Suggested fillings:
- 8 rashers smoked streaky bacon, chopped and fried with 50g mushrooms
- 1 onion, 1 red pepper, 2 cloves garlic, all chopped and fried in butter; then stir in 1 can sweetcorn and 1 tbsp fresh chopped parsley
- 4 spring onions, chopped and mixed with 1 can tuna and 1 tbsp chopped fresh coriander

Serves: 6 Preparation: 10 Cook Time: 70 Total Time: 80min

Directions

More recipes like this

Wash the potatoes, prick with a fork and bake at 220C/425F/gas mark 7 for about an hour until soft in the middle (test with a knife). Meanwhile make the filling(s) of your choice.
When cooked, split potatoes in half, scoop the insides into a bowl, being careful not to break the skins.
Mash the potato with the butter or oil until soft then stir in the filling.
Lay the potato skins out on a greased baking tray. Spoon mixture back into the skin, press down and sprinkle cheese over the top.
Return to the oven for minutes until the cheese has melted.
If you're going to be eating outdoors, allow to cool slightly then wrap in tinfoil. If you're eating around a bonfire, ignore step wrap the skins in tinfoil and place carefully in the embers of the fire for 5 minutes to melt the cheese.

Source: Olivia Lacey