Page 31 - Veggiefood Presentation

Stuffed jacket potatoes

Ingredients Method

4 medium potatoes Heat the oven to 200C/180C fan/gas 6
100g strong cheddar, grated, plus extra and bake the potatoes for about 1 hour
for topping until cooked and the skins are crispy.
100g sweetcorn Leave to cool completely.
100g mixed peppers, diced
Small handful fresh herbs, such as To stuff the jacket potatoes, heat the
oregano, basil, coriander, dill or thyme oven to 200C/180C fan/gas 6. Half. Using
a spoon, carefully scoop out the middle
of the potato, leaving the skin unbroken
(like a boat). Place the scooped potato
into a mixing bowl.
Using the fork, mash the potato until
there are no lumps. Add the cheese,
sweetcorn and peppers and mix well.
Gently pick the leaves from the herbs.
You can rip the larger leaves into smaller
pieces. Stir the herbs into the cheesy
potato mixture.

Using the spoon, carefully scoop the
mixture back into the potato boats.
Make sure that you use all the mixture
up. Sprinkle with a little extra grated
cheese and place on a baking tray. Using
oven gloves, place the tray in the oven
and bake for 10-15 minutes until golden.