Potato Recipe Search
Twice Baked Potatoes
Pierce potatoes with a fork in several places before baking. This will allow steam to escape during cooking, resulting in fluffier potatoes
Ingredients
4 large Russet, Desiree or Pontiac potatoes
4 teaspoons unsalted butter or margarine
1/2 cup diced green capsicum
1/3 cup chopped onion
1 cup thinly sliced mushrooms
2 slices lean Ham Deluxe (about 60 g) diced
3/4 cup grated reduced-fat Cheddar cheese, divided
1/4 cup skim milk
Method
Preheat oven to 220 C
Scrub potatoes, pat dry. Pierce several times with a fork
Bake until tender, about 1 hour
While potatoes are baking, melt butter in a large non-stick frying pan over medium heat
Add capsicum and onion, gently fry until crisp-tender about 5 minutes
Stir in mushrooms and ham, gently fry until mushrooms are tender about 5 minutes.
Set aside
Remove potatoes from oven, reduce oven temperature to 180 C
Slice off tops of potatoes. Scoop out the insides, keeping shells intact
In a bowl, mash potato flesh. Stir in 1/2 cup of Cheddar, milk and vegetable mix
Spoon potato mixture into shells, dividing evenly.
Sprinkle remaining Cheddar over tops
Place potatoes on a baking sheet. bake until hot, about 20 minutes
Serve immediately
Prepare in advance
This recipe can be prepared up to a day ahead. After spooning the mixture into the shells, cover and refrigerate. Bring to room temperature. Bake at 180 C for about 20 minutes
Serves 4
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