STUFFED
BAKED POTATOES
A
PREPARATION TIME: 5 mins | COOKING TIME: 15 mins | SERVES: 4 |
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INGREDIENTS
4 | Large potatoes, scrubbed |
4 | Knobs of butter |
1 | Green bell pepper, finely diced |
1½ cups | Grated cheese |
METHOD
Prick the potatoes all over with a fork. Wrap in kitchen paper towels. Microwave on HIGH for about 10 minutes until soft when squeezed. Slit the top of each potato into a cross. Scoop out some of the flesh into a bowl. Using a fork, mash with the butter. Mix the green pepper and cheese with the potato mixture. Pile back into shells. Place in a bowl. Microwave for about 1½ minutes until the cheese melts.
FILLING 2: CHEESY CORN
INGREDIENTS
3 cups | Fresh/frozen corn niblets |
¼ cup | Water |
1½ tsp | Salt |
1½ tsp | Sugar |
3/4 cup | Plain cheese spread |
1 tbsp | Dried mixed herbs |
¼ cup | Milk |
METHOD
Put corn in a bowl. Add water, sugar and salt. Microwave for 4 minutes until cooked but still tender. Add cheese spread, mixed herbs and milk. Microwave for
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