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November 20, 2017

Stuffed Baked Potatoes – my carb weakness is out of control!

Posted on August 30, 2017 by in cheese, vegetarian

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 Stuffed Baked Potatoes

Stuffed Baked Potatoes – Oh my weak heart!

I love, love, love Stuffed Baked Potatoes! Sometimes the stuffing can be as simple as melted butter, salt and pepper, or sometimes rather decadent. There is just something about a baked potato that I can’t explain.  Even if I make gnocchi, I prefer baking the potatoes and it makes such a difference. The flavor is completely different to a boiled potato. Not to mention the crispy spud skins.

 Stuffed Baked Potatoes

Just a little information on which potatoes to use:


WAXY
A waxy potato has a high moisture content and a low starch content. This means it does not break up during boiling or cooking. During cooking, the potato stays firm and keeps its shape.
So, waxy potatoes are good for potato salads or even a roast potato, but it will never be a crispy chip.

WAXY/FLOURY
These potatoes are the most commonly available variety in our supermarkets. They are a little moist, but have a floury texture. They are therefore the most versatile and can be used for all cooking methods.

FLOURY
This variety has a high starch content and very little moisture. Floury potatoes fall apart when cooking so they are excellent for making mash. They are definitely my favorite and make the best chips and roast potatoes. You are guaranteed a crispy-on-the-outside-and-soft-and-fluffy-inside.

In our supermarkets, the different varieties are labelled and you can also see the appropriate varieties for the recipe you want to try.

Back to my Stuffed Baked Potatoes. A delicious side dish, but we had it as a meatless option with just a side salad. It was utterly delicious! I added Fairview Blue Rock to my filling, but hey, the possibilities are endless.

 Stuffed Baked Potatoes

Just think about:

Bacon and Brie

Tuna and Mayo

Chorizo and chopped peppers

Beef mince and strong cheddar

 Stuffed Baked Potatoes

Stuffed Baked Potatoes with Blue Cheese

serves 4

Ingredients

4 large potatoes

30 ml olive oil

salt/pepper

fresh thyme or rosemary

125 ml cream cheese

100 g Fairview Blue Rock – crumbled

1 red onion – finely chopped

1 egg

salt/pepper

a few sprigs fresh thyme or rosemary

 Stuffed Baked Potatoes

Method

Preheat the oven to 180 C. Rub the potatoes with  the olive oil and season with salt, pepper and fresh thyme or rosemary. Place the potatoes on a baking sheet and bake for about 1 hour or until the potatoes are soft to the touch. Remove potatoes from the oven, but leave the oven switched on. Cut the potatoes in half and scoop the flesh from the halves into a bowl, leaving a thick enough “skin” to hold the filling. Place the hollowed potato halves back in the oven to crisp up while you make the filling.

For the filling, mash the scooped out potato with a fork and add all the other ingredients. Scoop back into the potato halves and bake until golden brown and bubbly.

 Stuffed Baked Potatoes

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