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Baked Stuffed Potatoes

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

Dish Details:kidclockheart


INGREDIENTS:

fireworks6 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

PREPARATION:
1. 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.

2. When cooked, split potatoes in half, scoop the insides into a bowl, being careful not to break the skins.

3. Mash the potato with the butter or oil until soft then stir in the filling.

4. Lay the potato skins out on a greased baking tray. Spoon mixture back into the skin, press down and sprinkle cheese over the top.

5. Return to the oven for 5-10 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 5, wrap the skins in tinfoil and place carefully in the embers of the fire for 5 minutes to melt the cheese.


PREP/COOK
INFORMATION:

Prep time: 10 minutes
Cook time: 1 hour 10 minutes
Serves: 6

Source: Olivia Lacey

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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