Saturday, September 20, 2008

Stuffed Baked Potatoes

Served with salad these make a nice light meal. Delicious served with a dollop of sour cream. Recipe serves 4.


4 large potatoes
Salt and pepper
1 teaspoon dried rosemary leaves
1 teaspoon (prepared) freshly crushed garlic
1 small onion, diced
3 1/2 ounces (100 g) Gruyere cheese, grated
1 ounce (30 g) butter
Vegetable oil


1. Trim a little from one end of the potato so they will stand upright in a baking dish. Trim a larger portion from the other end and set it aside.
2. Scoop out the flesh of the potato. Grate and combine with the salt, pepper, rosemary, garlic, onion, butter and 1 1/2 ounces (40 g) of the cheese. Fill the potatoes with this mixture and place the potato lids back on top.
3. Stand potatoes in a baking tray that has been line with a sheet of baking paper. Brush the potatoes with a little oil. Bake in a 350 degree F (180 degree C) oven for 45 minutes to 1 hour.
4. Sprinkle with remaining grated cheese and serve with sour cream and a sprinkle of paprika.

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