Gourmet cheese and onion spuds

Recipe from: 10/20/1993 12:00:00 AM
Ingredients 9
Servings 1


Serving Change
  • 4
    large baking potatoes
  • margarine
  • oil and butter for frying
  • 2
    large onions, finely chopped
  • 250
    fromage frais
  • 200
    feta cheese, crumbled
  • 125
    grated mature Cheddar cheese
  • milled pepper
  • grated Parmesan cheese for sprinkling (optional)


Wash and dry potatoes. Rub lightly with margarine (this will give them a shiny, crispy shell when cooked). Place in a cold oven. Set temperature at 200 ºC and bake for 1 1/4 to 1 1/2 hours, or until cooked through and crisp. Meanwhile, heat butter and oil in a pan and sauté onions until golden. Set aside. Mix remaining ingredients, except Parmesan cheese, together. Add onion to cheese mixture. When potatoes are done, halve them and scoop out flesh. Add flesh to cheese mixture and mix well. Pile mixture back into potato shells, sprinkle with Parmesan cheese and grill for a minute or two. Serve immediately, with a huge mixed salad. TOTAL KILOJOULE COUNT: 8 270 kJ (1 975 Cal). A portion: 2 070 kJ (495 Cal).

Read more on: starch  |  bake  |  grill


Bacon Parmesan potato nests

2016-10-21 11:21

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.