Stuffed Potatoes Au Gratin

Looking for a filling veggie snack option for the kids? Or looking for something for a Sunday brunch? Try this…

 

STUFFED POTATOES AU GRATIN

INGREDIENTS

  1. 4 potatoes, boiled with the skins
  2. 5 cloves of garlic, diced
  3. 1 medium sized onion, chopped fine
  4. 1 cup mixed peppers (chopped) – red, green and yellow
  5. ¼ cup chopped mushrooms (optional)
  6. 1 Chinese (orange) carrot, chopped
  7. 1 cup grated cheese (cheddar)
  8. Salt, pepper and chilli flakes to taste
  9. Juice of half a lemon
  10. 2 tsp refined oil/butter.
  11. ¼ cup chopped parsley/coriander leaves
  12. 2 tsp mixed Italian herbs

Note – for the stuffing in the potatoes, you can use just about any vegetable. You can use boiled sprouts, mushrooms, green or black olives, chopped broccoli, etc

METHOD

  1. Pre heat oven to 200 deg C.
  2. Cut the potatoes in half and scoop out the centre (I prefer not to use the potatoes for the filling as the outer part is already being used. Instead I save the inside part for use later)
  3. Smear 1 tsp of oil in your palms and rub them on the exterior of the potatoes. This helps them to become crisp in the oven.
  4. Heat 1 tsp oil in a pan and add the garlic. Sautee for half a minute (do not let it brown) and then add the onions, carrots and peppers. Mix well and season with salt and pepper. Cook for about 5-8 minutes, till it softens. Set aside and allow it to cool.
  5. In a bowl combine the cheese, chopped coriander, mixed herbs, chilli flakes and season with salt and pepper.
  6. Fill the potato shells with the veggie mixture and top with the cheese mixture. Press down a bit to fill the shells completely.
  7. Bake at 200 deg C for about 25 minutes or till done.
  8. Serve hot. I prefer to serve it with a mayonnaise sauce.
  9. Mayonnaise sauce – 3 tbsp of burger mayo (mayo + tomato ketchup), 1 tsp finely chopped mint, ¼ tsp coarsely ground pepper, ¼ tsp chilli flakes, ¼ tsp lemon juice, ¼ tsp finely chopped coriander leaves.

 

About Sonal Singh

I believe that life is a repertoire of anecdotes. The various situations that we encounter, the many incidents of every day, the people we meet, our conversations with them; all make life a melange of tales. And, that is what I attempt to capture through my writing. My cooking is no different! It reflects my love for travel and my love for innovation. The kitchen is my happy place. So, even though by vocation I am a recruiter (www.rianplacements.com), by passion I am a writer, home chef and a hodophile.

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