These flavourful stuffed and baked potatoes make a substantial side dish or a filling winter lunch or supper.
|2||Agria potatoes, washed (Main)|
|2 Tbsp||Sour cream|
|4 rashers||Bacon, cooked and chopped (Main)|
|1||Finely chopped spring onion|
|1 small handful||Chopped chives, and fresh parsley or coriander|
|3||Button mushrooms, thinly sliced|
|½ cup||Grated smoked cheddar, plus a little extra for topping (Main)|
|50 g||Chopped walnuts|
|1 Tbsp||Pickled jalapeno chillies, chopped (optional)|
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- Steam potatoes over salty water until cooked. Cool, then cut in half and scoop flesh into a mixing bowl. Mash with egg and sour cream.
- Preheat oven to 200C. Mix in cooked bacon, spring onion, chives and fresh parsley (or coriander), mushrooms, smoked cheddar, walnuts, and jalapenos if using. Season and pile back into skins.
- Place on an oven tray, top with a little more grated cheese and bake until golden and hot through.