Baked potatoes with capsicums and spring onions

***Sub Avocado smashed, or Silken tofu,pureed

Photo by pamela F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    large (or 8 small) baking potatoes, washed

  • salad leaves for serving

  • Filling:

  • 1/2

    cup finely diced red capsicums--M alk

  • 1/4

    cup finely sliced spring onion--M alk

  • 1/2

    cup sliced mushrooms (optional)--L alk

  • 1/2

    cup natural yoghurt----Sub***

  • 1

    cup grated tasty cheese--Feta

  • 2

    tsp prepared whole grain mustard--??

Directions

Preheat oven to 220°C. Prick each potato several times with a fork. Rub potatoes with a little oil and place on a baking tray in the middle of the oven. Bake in preheated oven for 45-60 minutes, or until potatoes are tender. Remove potatoes from the oven. To serve, slice a cross into potato top. With both hands, press near the base of the potato to open the top. Place all filling ingredients into a bowl and mix. Spoon into the opened up potato. Serve with salad leaves. Variation 1: Keep half the cheese to sprinkle on top of the filled potatoes. Place under a preheated grill until golden. Variation 2: Microwaved baked potatoes: Prick potatoes with a fork to pierce the skin. Place in microwave, and cook on high power for about 4-5 minutes for each potato; two potatoes will take 8-10 minutes. The time depends on the power of the microwave and the size of the potatoes. Carefully remove potatoes from the microwave and follow instructions as above.

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