Twice-Baked Stuffed Spuds

Twice-Baked Stuffed Spuds

Serves 4
4 potatoes, washed and dried
50 grams butter
100 ml sour cream
125 ml milk
200 grams bacon
2 tbsp Lightly Dried Chives
1/2 cup Tasty cheddar cheese, grated
30 grams Parmesan, grated
Salt and pepper, to taste

Preheat oven to 200 oC.  Place potatoes in oven and bake until tender. Remove from oven, allow to cool to touch, and cut in half lengthways.


Carefully scoop out potato into a bowl, leaving enough potato to support filling. Return potato shells to oven to crisp. 


While shells are crisping, mash the potatoes, adding milk, sour cream, and butter and mixing through. Add bacon, cheddar, and chives, salt & pepper to taste, and mix together.


Remove shells from oven and fill with loaded mash. Place filled shells on a lined oven tray, and sprinkle over parmesan. Bake 15-20 minutes until golden brown.


Serve with a dollop of sour cream, a sprinkling of chives, and a crisp garden salad

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