Stuffed Baked Potatoes
This happened a while ago, on a shivery lazy day when I felt like I was sick even when I wasn’t. The great thing about this meal is that is was served on a bed of my nomable salad (on the old blog), which takes next to no time to whip up. The meal as a whole and the potatoes on their own can be as healthy (or not) as you like – making them great for a flat which has diverse food needs.
Now I apologise for the miniscule photos, but I gather it’s the largest size allowed with the particular theme I chose. Yes, it was an impractical theme to choose for a food site, but honestly – you’re talking to the person who chose wordpress because it doesn’t have the word “blog” in it. Followed by “spot,” as if blog as a word wasn’t lame-sounding enough. Anyway, enough ranting!
I’m going to start posting recipes not under a cut from now on, so you can look at the ingredients at a glance and decide if you and/or your flat can try it out. Also, if wordpress is somehow bought out by something, it’ll be easier for me to copy and paste (I’ve learnt my lesson…).
The ingredients are a rough guide and you can replace the onions and carrots with whatever you want, just keep it similar to those proportions or you’ll end up with too much stuffing (although you can always serve this on the side).
Stuffed Baked Potatoes
serves 4 (each person gets two halves)
4 medium/large baking potatoes, pricked with a fork
grated cheddar cheese (to your liking)
grated carrot (1tsp per potato)
sliced onion or leek (2tsp per potato)
salt & freshly ground black pepper
Throw potatoes in the microwave on a plate for 15-20 mins on high, until soft and a sharp knife cuts the centre without much resistance. Time will depend on individual microwaves. Halve each potato.
Fry the onions or leek with a pinch or two or salt and some butter until they just start to turn translucent.
Preheat your oven to 190C or 400F.
Dig out the centre of each potato, leaving approx 7mm potato on the skin – effectively you should have 8 potato cups. Place the dug out centres in a bowl with half the grated cheese, some butter, and the onions/leeks, and smush everything together with a fork or masher. Taste, and add salt and pepper to your liking. Stuff the potatoes with the mixture and top with grated cheese.
Cook on the top rack of your oven for about 20 minutes or until the cheese is golden.