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Cheesy Potatoes    Veg   HT   ACC    45mins

Serve 4     Hot   Vegetarian Vegetables   Accompaniment    Gluten Wheat Free  Eggless

 

Ingredients:

4 Medium cold baked ( jacket )Potatoes

4 tbls Single Cream

50g/2oz Butter

50g/2oz Freshly grated Parmesan Cheese

Black Pepper

 

Instructions

 

1. Heat the oven to 190C, 375F, Gas mark 5.

 

2. With a sharp cut a shallow, horizontal slice from each potato and discard. Using a small spoon, carefully scoop out the cooked potato pulp into a large mixing bowl to within 6mm/1/4 inch of the edges. Do not break the skins.

 

3. Add the cream, butter and cheese to the potato pulp, together with the salt and freshly ground black pepper, to taste. Mash the ingredients together until thoroughly blended, then divide the mixture among the four shells.

 

4. Place the stuffed potatoes on a baking tray and bake for 25-30 minutes, or until heated through.

 

5. To serve - add extra cheese on top of the potato.

 

 

More Vegetable Accompaniment  Recipes  |   What's in Season  |  Growing Vegetables

 

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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