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.

Ingredients

• 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

Method

• 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.