Tag Archives: stuffed potatoes

Pink Stuffed Potatoes

This is what happens when I bake too many potatoes the night before!

A great way of sneaking some more veg into the kids and in a house full of males I need some pink in my life!

Serves 4-6 depending on the size of your potatoes.

Ingredients

4 medium to large potatoes, baked and cooled

30g butter

1 small onion, finely diced

230g beetroot, peeled and grated

100g gruyere cheese, finely grated plus a little to top 

1 teaspoon fresh parsley, chopped

Freshly ground pepper

Method

Preheat the oven to 180 degrees Centigrade. Line a baking tray with baking parchment.

Half the potatoes, scooop out the flesh, leaving the skin intact. Place the cooked potato in a large bowl.

In a large frying pan, heat the butter over a medium heat and add the onion. Cook for 5-7 minutes until it begins to soften.

Add the beetroot to the pan and cook for 10 minutes stirring occasionally.

While the beetroot cooks, lightly mash the potato with a fork, add the grated cheese and pepper, mix lightly.

Once the beetroot is cooked, add to the potato mix and combine thourghly.

Divide the beetroot mix into eight and spoon into the potato skins.

Sprinkle with a pinch of parsley and top with a little cheese. Lay the filled skins onto the baking tray.

Bake for 20 minutes until the cheese is golden and the filling is hot.

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Mini Potato Skins

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Potato skins make nibbles much easier for a gluten free diet and you can fill them with anything you can think of.

The boys love Cheddar and ham, I am very fond of broccoli and Gorgonzola. However, the world is your oyster with these, as long as you have one ingredient that adds a little moisture such as cheese, sour cream, salsa and another that bulks it out, prawns, vegetables, egg, smoked salmon, leftover chilli, pretty much anything you can think of as a good combination.

Ingredients

1kg baby potatoes

1 tablespoon oil

fillings of your choice

Method

Preheat the oven to 190 degrees Centigrade.

Rub the potato skins with the oil and place on a baking sheet.

Bake for 45-60mins until cooked through.

Set aside to cool.

Heat the oven again to 190 degrees Centigrade.

Half each potato, scoop out most so the insides, leaving a thin layer of flesh below the skin.

Fill with your choice of filling.

Pop back in the oven for 15-20mins.

Serve hot.