These flavourful stuffed and baked potatoes make a substantial side dish or a filling winter lunch or supper.
Ingredients
| 2 | Agria potatoes, washed (Main) |
| 1 | Egg |
| 2 Tbsp | Sour cream |
| 4 rashers | Bacon, cooked and chopped (Main) |
| 1 | Finely chopped spring onion |
| 1 small handful | Chopped chives, and fresh parsley or coriander |
| 3 | Button mushrooms, thinly sliced |
| ½ cup | Grated smoked cheddar, plus a little extra for topping (Main) |
| 50 g | Chopped walnuts |
| 1 Tbsp | Pickled jalapeno chillies, chopped (optional) |
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Directions
- Steam potatoes over salty water until cooked. Cool, then cut in half and scoop flesh into a mixing bowl. Mash with egg and sour cream.
- Preheat oven to 200C. Mix in cooked bacon, spring onion, chives and fresh parsley (or coriander), mushrooms, smoked cheddar, walnuts, and jalapenos if using. Season and pile back into skins.
- Place on an oven tray, top with a little more grated cheese and bake until golden and hot through.
