Savoury stuffed baked potatoes
A simple dish that the kids can make. A delicious filling is made out of cottage cheese, tomato chutney and ham. Top with grated cheese for a golden finish.
|6 large||Potatoes, choose floury types such as agrias which will bake well|
|2 Tbsp||Olive oil|
|½ cup||Cheddar cheese, for topping|
- Heat oven to 220C. Rub potatoes all over with oil and season with salt and pepper. Pierce each potato with a skewer 2 or 3 times. Place in an oven pan and bake for 1 hour or until tender.
- Remove potatoes from the oven, then cut a deep cavity in the top of each. Remove potato flesh and mash, taking care not to rip the skin. Combine with the filling ingredients and season with salt and pepper.
- Pack fillings into the centre of each potato. Top with a little grated cheddar cheese and bake for 10 minutes more or until the cheese is golden brown.
Tip: Choose potatoes that are roughly the same size, so that they cook evenly. Piercing the potatoes before baking will allow moisture to escape and stop the potatoes from exploding during cooking. This also gives you a drier, lighter-tasting potato.