STUFFED POTATOES - 3 WAYS

- METHOD -

FOR THE BAKED POTATOES:

Ingredients:

4 extra large potatoes (ones that are good for roasting, not waxy potatoes)

1 Tbsp vegetable oil

Method:

Wash the potatoes and dry them. Prick them all over with a fork. Paint potatoes lightly with vegetable oil and place them on a baking tray. Bake in a hot 220 ˚C oven for 40-60 minutes until cooked-through. To test the potatoes, simply insert a skewer.

FILLING 1: ONION AND CHEDDAR STUFFED POTATOES

Ingredients:

2 onions, finely diced

2 Tbsp vegetable oil

4 baked potatoes

two-thirds of a cup grated cheese, either very strong extra mature cheddar cheese or Gruyere cheese

Cape Herb & Spice Sweet & Smoky BBQ seasoning, to taste

Cape Herb & Spice Extra Bold Peppercorns and Atlantic Sea Salt, to taste

Fresh chives

Method:

Fry the onions in the oil over low heat, stirring from time to time, until soft and light gold. (NB: Do not brown the onions as they will become bitter.) Halve the baked potatoes lengthwise and use a spoon to scoop out the potato, leaving a 1mm rim of potato in contact with the skin. Mash the cooked potato that you scooped out. Next stir in the grated cheese (reserve a bit of the cheese for sprinkling over later). Flavour the mixture liberally with 8-10 twists of Cape Herb & Spice Sweet & Smoky BBQ grinder. Stir the mixture then taste. If it needs salt add some Cape Herb & Spice Atlantic Sea Salt and give it a few twists of our Extra Bold Peppercorns grinder. Spoon the mash back into the empty shells. Scater the last of the cheese over. Place them on a baking tray and bake at 200 ˚C for 10 minutes until golden. Snip over chives and serve hot.

FILLING 2: SMOKED SALMON AND CREAM CHEESE STUFFED POTATOES

Ingredients:

100g smoked salmon, diced

4 baked potatoes

8 Tbsp cream cheese

Cape Herb & Spice Extra Bold Peppercorns and Atlantic Sea Salt, to taste

Fresh dill

Method:

Halve the baked potatoes lengthwise and use a spoon to scoop out the potato, leaving a 1mm rim of potato in contact with the skin. Mash the cooked potato that you scooped out. Next stir in the cream cheese and the smoked salmon. Season liberally with our Extra Bold Peppercorns grinder. Smoked salmon can be quite salty, so first taste the mash and only adjust salt if need be with a few twists of our Atlantic Sea Salt grinder. Spoon the mash back into the empty shells. Place them on a baking tray and bake at 200˚C for 10 minutes until golden. Sprinkle liberally with dill and serve right away.

FILLING 3: BACON AND EGG STUFFED POTATOES

Ingredients:

250g streaky bacon, diced

1 Tbsp vegetable oil

4 baked potatoes

8 Tbsp cream cheese

¼ cup grated aged parmesan

4 small eggs

Cape Herb & Spice Extra Bold Peppercorns and Atlantic Sea Salt, to taste

Method:

Fry the bacon in oil until crispy, then drain bacon bits on some paper towel. Halve the baked potatoes lengthwise and use a spoon to scoop out the potato, leaving a 1mm rim of potato in contact with the skin. Mash the cooked potato that you scooped out. Stir in the cream cheese, bacon and parmesan. Flavour mixture generously with our Atlantic Sea Salt and Extra Bold Peppercorns ­ – taste as you go. Spoon the mixture back into the empty potato shells. Use the back of a tablespoon to make a large indent in the middle of each potato. Break individual eggs into shallow ramekins. Gently slip the egg from the ramekin into the hollow you created. Place potatoes on a baking tray and bake at 200˚C until the egg whites are set but the yolks still runny – it takes 10-15 minutes. Serve right away whilst piping hot. These are great for a brunch, but also perfect as a light lunch or supper served with a green salad.

 

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za