Thursday, February 5, 2009

Stuffed baked potatoes

A baked potato stuffed with ham and parmesan cheese makes an easy and tasty meal.

Ingredients (serves 4)
* 4 large potatoes (preferably King Edwards)
* 30g unsalted butter
* 2/3 cup (160ml) creme fraiche
* 4 tbs grated parmesan cheese
* 1/2 cup chopped ham
* 3 shallots (spring onions), finely chopped
* 4 tomatoes, peeled, seeded, chopped
* 1/2 cup (125ml) olive oil, plus extra to drizzle
* 4 tbs tomato sauce (ketchup)
* 1/4 cup (60ml) white wine vinegar
* 2 tsp Worcestershire sauce
* 1 tbs chopped basil or flat-leaf parsley

1. Preheat the oven to 180°C.
2. Wash the potatoes well, then dry. Wrap each potato in foil, place on a baking tray and roast for 1 hour. Remove from oven and cut a small slice off the top of each potato. Scoop out the flesh and place in a bowl with the butter, half the creme fraiche, the parmesan, ham, shallots and half the chopped tomatoes.
3. Season with salt and pepper and mix together. Pile back into potatoes, drizzle with extra olive oil and return to the oven for 20 minutes or until golden.
4. Meanwhile, combine the tomato sauce, remaining creme fraiche, vinegar, Worcestershire sauce and 1/2 cup olive oil in a bowl. Whisk together to form a sauce, then add the basil or parsley and season with salt and pepper. Serve the potatoes with the sauce.

delicious. - Page 82
Recipe by Valli Little


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