Friday, January 4, 2013

Allergy free stuffed potatoes recipe

These are the all microwave version as I started cooking rather late. If baked in the oven they should end up with a light brown crust. I also used 3 medium potatoes cut for big bites as I wanted some left over for tomorrow's lunch and I'm too hungry to care about presentation.

  • 2 large (or 3 medium) potatoes
  • 1 tbsp olive oil
  • ½ onion, chopped
  • ½ cup broccoli florets
  • ¼ cup green beans, finely chopped
  • ¼ cup mushrooms, finely chopped
  • ½ cup carrot, finely chopped
  • 1 clove garlic, crushed
  • ½-¾ cup plain goat’s cheese and/or goat’s fetta, to taste
  • 2 tbsps parsley (optional)
  • ½ tsp black pepper
  • ¼ tsp salt

  • If using an oven, preheat oven to 200°C.
  • Wash potatoes and bake in the oven for 1 hour.
  • If using a microwave, cook for about 10 minutes.
  • While the potatoes are in the microwave cut up broccoli, green beans, carrots, garlic and onion.
  • In a non-stick frying pan, heat the olive oil.
  • Sauté the onions until softened.
  • Add broccoli, green beans, carrots and garlic to the skillet, stirring as needed until softened.
  • Reduce the heat and cook covered for another 4 minutes.
  • Once the potatoes are done, cut them in half lengthwise (for presentation) or otherwise for big bites.
  • Using a teaspoon, scoop out the pulp with a spoon, leaving up to 5mm of cooked potato around the skin. Make sure to keep the potato skin intact.
  • Put the potato pulp in a large bowl.
  • Combine the potato pulp, sautéed vegetables, goat’s cheese, parsley, pepper and salt, stirring and mashing all the ingredients as desired.
  • Spoon the stuffing back into the potato skins.
  • Place the stuffed potatoes on a baking sheet.
  • Bake in the oven until heated through, about 15 minutes.
  • Alternatively, microwave for 2½ minutes.
  • Let stand for a couple minutes before eating.

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