Kidspot Kitchen

Kidspot Kitchen

Stuffed potatoes recipe

Scrub potatoes and stab each with a toothpick (about 8 holes each – all around the potato). Wrap each potato in a piece of paper towel and

Serving Size:

4

Category:

Special Info:

Egg free, Gluten free

Ingredients:

  • 4 medium potatoes
  • 1 teaspoon olive oil
  • 1 onion, finely chopped
  • 4 rashers short cut bacon, chopped
  • 1 cup grated tasty cheese, plus extra to sprinkle
  • 2-3 tablespoons milk
  • ¼ cup fresh flat-leaf parsley, chopped

Method:

Scrub potatoes and stab each with a toothpick (about 8 holes each – all around the potato). Wrap each potato in a piece of paper towel and place in the microwave.

Cook on high for 4 minutes or until tender when restabbed with the toothpick. Leave to cool.

Heat a non-stick frypan to medium-high heat, add oil and cook bacon and onion until golden brown.

Preheat the oven to 180°C. When potatoes are cool enough to handle, remove paper towel and cut the top off the potato. Scoop out the inside of the potato and place in a bowl.

Be careful not to break the skin – I leave about a 5mm shell. Mash the potato and stir in bacon, onion, cheese and parsley. Add enough milk to make a mash potato consistency.

Stuff the mixture into the potatoes, overfilling a bit, and then sprinkle with extra cheese.

Bake for 15-20 minutes until cheese is golden brown and potatoes are heated through.

Serve with a green salad.


Notes:

  • These are great fun for the kids to help make. They can be prepared in advance and stored in the fridge until needed.
  • Invariably you end up with more stuffing than the potatoes can possibly hold. No problem cook's treat!
  • I had extra bacon and onion, so cooked that and used the leftover in the Sunday mushrooms on toast.
  • Recipe created by Melissa Hughes for Kidspot.