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STUFFED
BAKED POTATOES
INGREDIENTS
4 Large potatoes, scrubbed
4 Knobs of butter
1 Green bell pepper, finely diced
1½ cups Grated cheese
PREPARATION TIME: 5 mins COOKING TIME: 15 mins SERVES: 4
METHOD
Prick the potatoes all over with a fork. Wrap in
kitchen paper towels. Microwave on HIGH for
about 10 minutes until soft when squeezed. Slit
the top of each potato into a cross. Scoop out
some of the flesh into a bowl. Using a fork, mash
with the butter. Mix the green pepper and cheese
with the potato mixture. Pile back into shells.
Place in a bowl. Microwave for about 1½ minutes
until the cheese melts.
METHOD
Put corn in a bowl. Add water, sugar and salt.
Microwave for 4 minutes until cooked but still tender.
Add cheese spread, mixed herbs and milk.
Microwave for 1-2 minutes till you get the
consistency of a cheese sauce. Serve with jacket
potatoes.
FILLING 2: CHEESY CORN
INGREDIENTS
3 cups Fresh/frozen corn niblets
¼ cup Water
1½ tsp Salt
1½ tsp Sugar
3
/4 cup Plain cheese spread
1 tbsp Dried mixed herbs
¼ cup Milk
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