Stuffed potatoes

Recipe from: 10/8/1992 12:00:00 AM
Ingredients 13
Servings 6


  • 8
    large potatoes, scrubbed
  • oil
  • salt
  • 1
    onion, finely chopped
  • 1
    clove garlic, crushed
  • 1
    spring onion, finely chopped (optional)
  • 375
    cottage cheese
  • 30
    finely chopped parsley
  • 30
    fresh breadcrumbs
  • 50
    Cheddar cheese, finely grated
  • 5
  • salt and freshly ground black pepper to taste


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.

Read more on: starch  |  bake

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