Stuffed Potatoes

This is quite a simple recipe, but very effective as an entree or a quick [a bit elaborate perhaps] snack. You’ll need:

2 – 3 large potatoes 2 tbsp Grated cheese One egg 1 tbsp flour 1 small onion salt pepper Butter Chicken/Vegetable stock

Method:

1. Trim the potatoes from both ends so a cylinder remains. Wash and scrub. Leave the skin on.
2. Cut out the flesh inside and finely chop
3. Boil some salted water or stock. Cook the potatoes for about 6 – 7 minutes.
4. In the mean time, heat some butter in a pan
5. Add the finely chopped onions. Fry till transparent.
6. Add the potatoes. Fry for a further 3 minutes.
7. Add a cup of stock
8. Stir in the flour, then the cheese stirring constantly
9. Add the egg and stir it in.
10. Stirring constantly, cook on a low flame for 2 – 3 minutes, till the mixture is thick.
11. Adjust seasoning and take off the heat.
12. Take the potatoes out of the liquid.
13. Melt some butter in a pan and toss the potato shells in it for a minute.
14. Arrange the potatoes on a plate, vertically and fill with the cheese and egg mixture.
15. Garnish as you wish. I used an olive and a piri-piri.

- Sid

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