This stuffed potatoes recipe is easy, the kids will adore it (so much so they can even help) and it’s tummy filling goodness. Potatoes contain half the vitamin C that children need daily.
4 medium to large potatoes (washed but not peeled) – we use Wilcox Red Jackets
Salt and pepper to season
Extra grated cheese
Filling option 1:
210 g can tuna, in spring water (we love Sealord)
Half cup mascarpone
Half a can of corn kernels, drained
1 chopped spring onion
Filling option 2:
5 thin slices chopped ham
Small can, crushed pineapple, drained (we love Dole)
Quarter cup grated tasty cheese (we use MeadowFresh pre-grated)
Dollop of mascarpone to serve
Superb Herbs fresh chives to garnish
Pre heat oven at 200°C.
Bake potatoes for 30 minutes or until soft.
Remove from oven and leave to cool.
Make a cross in the top of each potato, squeeze softly to open and carefully scoop out the middle using a dessert spoon and place into a bowl.
In the same bowl, add the fillings of your choice and mix the potato and filling with a fork, mashing siftly together.
Stuff your fillings back into potato skins and sprinkle with chopped chives. Season and extra cheese if desired.
Serve with extra mascarpone and fresh herbs as desired.
Kumara works just as well here too.
Get the kids to help!
Experiment with the fillings.
Try creme fraiche, crispy bacon, an egg and cheese. YUM!
And you can’t beat spaghetti and cheese! A kiwi fave.
Instead of the criss cross technique, carefully slice the top of the spud off, scoop out the potato, add fillings, place the potato lid back on with a sprinkling of cheese and bake for another 10 mins.
Want to eat faster? Microwave the potatoes. Most microwaves have a jacket potato setting.