Stuffed Baked Potatoes with Cheese

This is a delicious vegetarian main course recipe.

YOU WILL NEED

  • 5 large baking potatoes
  • 2 T (30 ml) butter, melted
  • Ina Paarman's Potato Spice
  • 1 x 200 ml Ina Paarman's Ready to Serve Cheese Sauce
  • 1 t (5 ml) Ina Paarman's Green Onion Seasoning
  • Ina Paarman's Italian Cheese Sprinkle
Method

Prick potatoes all over with a fork and place on a paper towel in the microwave. Microwave on high for 15 minutes.

Adjust the oven shelf to the middle position. Preheat the oven to 220ºC.

Slice and remove a ‘lid’ from each potato. Leave to cool for 5 minutes. Scoop out the insides of the potatoes leaving a ½ cm layer against the skin. Brush the insides with melted butter and season with Potato Spice. Crisp the hollowed out potatoes in the oven for 10 minutes. Best to stand them upside down on a wire rack over a pan.

Mash the scooped out potato. Add the Cheese Sauce and Green Onion Seasoning to taste. Fill the potato skins with this mixture and top with Italian Cheese Sprinkle. Bake for a further 20 minutes until nicely browned. Very good with a tomato and spring onion salad dressed with our Herb Dressing.

**Variation:**

Try adding some left over finely diced chicken. You could use our Ready to Serve Pepper Sauce instead of the Cheese Sauce.

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