STUFFED

BAKED POTATOES

A

PREPARATION TIME: 5 mins

COOKING TIME: 15 mins

SERVES: 4

 

 

 

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 1-2 minutes till you get the consistency of a cheese sauce. Serve with jacket potatoes.

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Samsung Microwave Oven warranty Stuffed Baked Potatoes

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