Name: Stuffed potatoes
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 8.00 potatoes large, scrubbed; oil; salt; 1.00 onion finely chopped; 1.00 garlic cloves, crushed; 1.00 spring onions finely chopped, optional; 375.00 g cottage cheese; 30.00 ml fresh parsley chopped; 30.00 g breadcrumbs fresh; 50.00 g cheddar cheese finely grated; 5.00 ml oregano; salt and freshly ground black pepper to taste

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Ingredients (12)

8.00	potatoes — large, scrubbed
	oil
	salt

FILLING

1.00	onion — finely chopped
1.00	garlic — cloves, crushed
1.00	spring onions — finely chopped, optional
375.00 g	cottage cheese
30.00 ml	fresh parsley — chopped
30.00 g	breadcrumbs — fresh
50.00 g	cheddar cheese — finely grated
5.00 ml	oregano
	salt and freshly ground black pepper — to taste

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Method:

Preheat the oven to 180 ºC (350 ºF). Brush each potato well with oil. Sprinkle with salt and wrap each one separately in a sheet of aluminium foil. Place on a baking sheet and bake for one hour or until the potatoes are soft and done. (The baking time will depend on the size of the potatoes). Sauté the onion, garlic and spring onion in a little oil until soft. Remove from the pan and drain on paper towelling. Mix the remaining ingredients, but set aside half the Cheddar cheese and breadcrumbs. Add the onion mixture and mix well. Season well with salt and freshly ground black pepper. Cut a deep cross into each potato and press the potato at the base to open up the cross. Spoon a little of the filling mixture into each potato, sprinkle with the cheese and breadcrumbs and return to the oven, heating until warmed through and the cheese has melted. Serve immediately.
Serves 6-8.