Potato Recipes
Baked Potatoes and Some Fillings | Charcoal Baked Potatoes | Grandmother's Potato Soup No 2 | Herbed Lamb and Potato Stew | Potato Scallops | Potato Soup | Potato Soup Stock | Potato Soup with Egg and Ham | White Bread |
Baked Potatoes and Some Fillings
Ingredients
- Unpeeled potatoes, washed
- Little cooking oil
Method
(Fillings are for two large potatoes, baked and halved)
Prick potatoes all over with a fork, and wipe over with oil. Bake at 220°c, 1½ hours or until skin crisp and inside tender. Baking time can be reduced to about 15 minutes if potatoes are boiled in skins for 20 minutes first.
Sour Cream Sauce
Ingredients
- 85g sour cream
- 2 eggs, hard boiled
- ½ teaspoon castor sugar
- ½ teaspoon salt
- 1 tablespoon wine vinegar
- Black pepper
Method
Sieve eggs, then stir into sour cram; add vinegar, seasonings and sugar. This sauce can be used over split potato or remove flesh and mix with sauce; replace in shells and brown under grill. Fills 4 potato halves.
Onion and Cream Cheese
Ingredients
- 125g chopped shallots
- 230g cream cheese
- Salt and pepper
- 1 teaspoon lemon juice
- 1 tablespoon chopped parsley
- 3 tablespoons cram
Method
Mix all ingredients with scooped out and mashed potato. Return to potato shells and heat in hot oven. Fills 4 potato halves.
Tuna and Potato
Ingredients
- 200g can tuna, flaked
- 125g bacon, grilled crisp
- 30g butter
- 4 tablespoons sour cream
- Salt and pepper
Method
Mix all ingredients with scooped out and mashed potato. Return to potato shells and heat in hot oven until a little browned. Fills 4 potato halves.
Beef with Mushroom
Ingredients
- 225g beef cut in thin strips
- 125g mushrooms
- 1 onion, diced
- Salt and pepper
- 1 tablespoon horseradish sauce
- Cooking oil
Method
Fry beef until cooked; fry mushrooms and onion. Mix with potato flesh, stir in sauce and seasonings. Fill potato shells. Fills 4 potato halves.
Bacon with Sweet Corn
Ingredients
- 130g tin corn kernels, drained
- 125g butter
- 500g bacon, grilled crisp
- Black pepper
Method
Break half of bacon into small pieces and mix with potato flesh, butter, corn and pepper. Return to potato shells and use remaining bacon to garnish tops. Reheat briefly before serving. Fills 4 potato halves.
