Super Stuffed Potatoes
August 16, 2019
I love stuffed potatoes. I used to make them with bacon, cheese and onion, but having made a serious attempt to become much more vegetarian over the past couple of years, I’ve been playing with alternatives that still taste good. I think this version is really nice (possibly even better than the meaty one).
The quantities are variable, depending on how many people you’re feeding, how many additives you like, and how many you think each person is likely to consume. I usually work on about three half-potatoes per person but adjust accordingly. The following is based on 6 medium to large sized potatoes, feeding 4 people.
1Once the potatoes are cooked, halve them and scoop out the contents into a large bowl or saucepan in which you can mash them with the butter, salt and pepper. Keep the skins to one side (of course!).
2Once the potatoes are as smooth and as creamy as you want them, mix through the onion, sweetcorn, pesto and sour cream.
3Add the grated cheese and feta and mix evenly through.
4Replace the mixture in the empty potato skins, and heat through before serving. I use a microwave but you could also put them in an oven dish, cover with aluminium foil and heat in the oven.
5Serve with a fresh salad of your choice, or steamed green vegetables.
6 medium to large potatoes, thoroughly scrubbed, and pierced on both sides with a knife. I microwave mine, usually taking about 20 minutes in total for this number in an 1100W microwave. Do them for 10 minutes each side, turning them over in the middle of the cooking time. Keep going until they’re soft but not shrivelling!