Stuffed Potatoes
My cousin Janelle taught me how to make Stuffed Potatoes – and they are a family favourite. There are so many toppings to choose from! The key to a really great stuffed potato is to bake it long enough to the skin starts to go crispy – that way, the insides are deliciously fluffy – and easy to remove!
Method
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Wash the potato.
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Prick the potato.
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Place the potato with a little water and cook on High fro about 10 minutes or until the potato is cooked through and soft.
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Carefully, using a sharp knife, take the top off the potato.
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Using a pair of tongs, hold the potato and, carefully, using a teaspoon, scoop out the filling.
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Transfer the filling to a bowl.
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Set the potato aside.
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Fill the potato back up - top with some grated cheese
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Bake in the oven for about 15 minutes at 200 degrees or until golden on top.
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Enjoy as a side dish to roast meat and gravy!
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Mix the potato filling with the ingredients.
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If mixture is too dry, add a little more sour cream.
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Cook the bacon and onion together in a saucepan until crispy.
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Mix with the potato filling, sour cream and butter.
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Mix potato filling with the above ingredients and re-fill the potato.
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Top with grated cheese and shallots.