Stuffed Baked Potatoes
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients:-
- 4 Large potatoes, scrubbed
- 4 Knobs of butter
- 1 Capsicum, finely diced
- 1½ cups Grated cheese
- 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
Method:-
For the Baked Potatoes:
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 capsicum and cheese with the potato mixture. Pile back into shells. Place in a bowl. Microwave for about 1½ minutes until the cheese melts.
For the Cheesy Corn:
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.
