In photo: Cheesy Potato Boats
At the weekend I want something quick and simple to feed the hungry mob, but it needs to be tasty and slightly different from the weekday fare. Well, I have a few different versions of the good old baked potato that go down a treat with anyone in my household and I am sure they will for you too. What I love about these recipes, is that they are simple and you can have them prepared earlier, leaving you with more time to enjoy your day.
Ingredients: Get 1-2 large potatoes per person
Remove all dirt from the potatoes by scrubbing and washing. Dry with a paper towel or tea-towel.
Using a fork, prick the skin 5 to 6 times.
Place directly onto the oven shelf and bake at 200C for 50 – 60 minutes or until tender.
Cut in half or cut a cross in the top of the potato (whatever you prefer).
Note: You can substitute the potato for sweet potato if you prefer.
Then top with one of the following:
Add butter and sprinkle grated cheese. My kids love this when they don’t want anything too fussy.
Fill each potato with a mix of chopped bacon (or ham) and chopped pineapple. Sprinkle over grated tasty cheese. Place on a tray and. Bake at 200°C/180°C fan-forced for 10 minutes or until cheese is golden and melted.
This is ideal if you have any leftover bolognaise from the night before. First, heat the bolognaise and then add 3 - 4 generous tablespoons of bolognaise to each potato. Top with grated cheese or sour cream.
You will need:
2 cloves of garlic
1 diced onion
1 chopped carrot
1 cup of red lentils (wash before using)
1 can chopped tomatoes
1 tblsp curry powder
Coriander to garnish
Sour cream (optional)
Heat oil in a pan over medium - low heat. Add vegetables and cook for 10 mins until soft. Stir in curry powder and cook stirring for 1 minute. Add the lentils, tomatoes and 2 cups water. Stir well and cook partly covered for 15-20 minutes until thick. Then add 3 - 4 generous tablespoons to each potato . Add a dollop of sour cream on top, if you want and sprinkle with chopped coriander.
For Mushroom lovers
Prepare Add a large thinly sliced onion to a pan with 2 tablespoons of olive oil and a pinch of salt and cook on a low-medium heat until caramelized. Then add 2 cups sliced mushrooms and saute until soft. You may need to add more olive oil. Add chopped dill and spoon onto the open baked potatoes; top with with sour cream and more dill.
1 diced red onion
1 chopped red capsicum
500g mince beef
1 can chopped tomatoes
1 tblsp brown sugar
1 tblsp cider vinegar
1 teasp smokey paprika
1 teasp cumin
Saute the onion and capsicum in olive oil. Then add mince beef and cook until brown. Add can of tomatoes, 1 can of water, brown sugar, cider vinegar, paprika and the cumin. Simmer until thick. Spoon onto the baked potatoes.
Chop 1 avocado, half of a cucumber, 1 tomato and spring onion. Mix together with a tablspoon of lime juice. Add to the top of your potation. I like to mix a spice like chilli to natural yoghurt and add on top. Add a small amount of the chilli at first until you get your heat level right for you.
Cheesy potato boats
Scoop out some of the potato from the jacket. The potato you have scooped out can be used to top a pie or served as mashed potato next day. Fried up some chopped bacon and saute some spring onion. Spoon into the jackets. Sprinkle with your favourite grated cheese. Place under a grill and cook until golden. Sprinkle with some chopped spring onion.
This is something you could do with the kids or even better, if the kids are older, get them to make some of these yummy recipes. Put your feet up and relax. But most of all enjoy!
Have an earthly passionate weekend,
Attracta & the earthly passion team