Now – a stuffed spud is simple fare, and any vegetables you like can go inside – the only restriction is your imagination! This is a great way of using up whatever is in the crisper, prior to doing the grocery shopping. Remember – reducing our waste is not only financially wise, it is environmentally friendly too.
Here is how I do mine – and I always do extra – for lunch the nest day!
- 4 medium, washed Potatoes
- Variety of chopped veg – such as onion, pumpkin, broccoli, capsicum, carrot
- 300 ml milk
- 2 Tablespoons Plain Flour
- 1 Tablespoon butter
- ½ cup grated tasty Cheese
- Salt, pepper
- 2 Tablespoons grated Parmesan Cheese
Pre-heat oven to 180°C.
Steam the potatoes until soft – 30 – 40 minutes. Add any root veg or pumpkin for the last 10 minutes of steaming.
Whilst waiting make a cheats cheese sauce. Whisk milk and flour together in a microwave safe jug, cook on high – in the microwave – for 1 minute, whisk, cook for another 30 seconds, whisk. Continue with 30 second increments and whisking, until cooked. Add cheese, salt and pepper and cook for 20 seconds and whisk until smooth. Add butter and whisk again.
Place grated parmesan on baking paper on a tray – in 4 spread out mounds – bake at 180°C until just browned, set aside, undisturbed to cool.
Place potatoes in individual, oven proof dishes. Split cross ways and lengthways and open up the middle. Place your assortment of vegetables in the opening and top with the cheese sauce. Bake for 15 – 20 minutes at 180°C. Top with sour cream, salt and pepper and a cheese crisp. Great winter fare.
Makes 4 serves.