As you know we're all about convenience at The Lettuce Shop, so when it comes to whipping up dinner we lean on the 'easy and convenient' side. Stuffed potatoes are not only stocked with nutrition, you can add whatever vegetables you like and they're super simple to prepare. Not to mention they taste delicious!
For this recipe we added mushroom, tomatoes and fresh chives.
Ingredients (serves four):
4 large Nadine potatoes
8 button mushrooms, sliced
2 tomatoes, chopped
Fresh chives, chopped
Butter
Cheddar cheese, grated
Sour cream
Sea salt
Wash potatoes, pat dry and pierce with a fork. Bake in oven at 200C for 1 hour or until soft when pricked. Once cooked, allow to cool. Make a thin slice along the length of each potato and scoop out the centre. Place centres into a bowl, mash with a knob of butter, salt and pepper.
Sauté mushrooms in butter, add tomatoes and fry for 3-4 minutes. Add to potato mash mix and combine.
Place potato/mushroom mix into the centre of hollowed out potatoes. Place onto baking tray, drizzle with olive oil and sea salt and bake for another 10 minutes. Remove from oven, top with cheese, sour cream and chives. Serve!
For a more kid-friendly version fill potatoes with
pizza topping ingredients such as pepperoni and mozzarella. Pizza style stuffed spud, genius!
