Stuffed potatoes 2 ways
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.
Ingredients
- 4 medium to large potatoes washed but not peeled
- Salt and pepper
- Extra grated cheese
Filling option 1
- 210 g tuna (canned) in spring water
- ½ cup mascarpone
- ½ can corn kernels drained
- 1 spring onion chopped
Filling option 2
- 5 slices ham chopped
- 1 can crushed pineapple (small can) drained
- ¼ grated tasty cheese
- mascarpone to serve
- Superb Herb fresh chives to garnish
Instructions
- 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.
Notes
Kumara works just as well here too.
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.
Tried this recipe?Let us know how it was!
