Name Cheesy _ stuffed baked potato

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cheesy-stuffed-baked-potatoImperial
1 x 7 oz potato
1/2 oz butter
3 tablespoons milk or single cream
2 tablespoons grated Cheddar cheese
salt and freshly ground black pepper
parsley sprigs


Metric
1 x 200 g potato
15 g butter
3 x 15 ml spoons milk or single cream
2 x 15 ml spoons grated Cheddar cheese
salt and freshly ground black pepper
parsley sprigs


Scrub and dry the potato, pierce thoroughly and place on a piece of absorbent kitchen paper. MICROWAVE ON HIGH for 4-5 minutes until just tender, turning over halfway through cooking. Leave to stand for 1 minute, cut in half and scoop out the flesh leaving the skins intact. Mash the flesh with butter, milk, cheese and seasoning. Pile the stuffing into the potato shells. To reheat, MICROWAVE ON HIGH for 1 minute. Garnish with parsley.
Serves 1
NOTE: To cook 2 potatoes, double the quantities. MICROWAVE ON HIGH for 8-10 minutes, then reheat for 1 1/2 minutes.
VARIATIONS: Cook the potato, halve and scoop out the flesh as above. Mix the flesh with one of the following alternative flavourings and pile into the potato shells. Reheat as above.
-Â 2 x 15 ml spoons/2 tablespoons sour cream mixed with 1 x 15 ml spoon/1 tablespoon chopped chives and butter;
-Â Â 15 g/1/2 oz cream cheese, mixed with 1/2 x 2.5 ml spoon/1/4 teaspoon grated nutmeg;
-Â 1 small onion, chopped and mixed with a little butter and MICROWAVED ON HIGH for3 minutes. Drain and mix with 1/2 Ñ… 2.5 ml spoon/1/4 teaspoon curry powder;
-Â chopped cooked ham, mixed with 2 x 15 ml spoons/2 tablespoons milk and butter;
- chopped canned pimiento mixed with 1 x 15 ml spoon/1 tablespoon finely chopped nuts and butter;
- mashed sardines.

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