Potato Boats

Serves4 ServingsPrep Time20 minsCook Time1 hr 30 mins
Potato Boats

Ingredients

1 small brown onion, finely chopped
4 large potatoes (approx 200g each)
100 g broccoli florets
1 small carrot, finely chopped
100 g corn kernels
cup chopped ham, optional
2 tbsp chopped parsley
1 cup grated extra tasty cheese
cup sour cream
Salt and cracked black pepper

Method

1

Preheat oven to 190°C.

2

Place the potatoes on a lined baking tray and prick with a skewer a couple of times. Bake for 75 minutes until soft.

3

Meanwhile, cook the onion in a little oil in a non-stick frying pan for 2-3 minutes, add the broccoli and carrot and then continue cooking for 3-4 minutes until softened, being sure not to brown. Stir through the corn, ham (if using) and parsley then remove from heat.

4

Remove the potatoes from the oven and allow to cool slightly then slice in half. Scoop out the flesh, being careful not to break through the skin.

5

Mix together the scooper potato, broccoli mix, half the cheese and sour cream. Season with salt and pepper.

6

Spoon the mixture into the cavities of the potatoes and sprinkle with remaining cheese.

7

Bake for 20 minutes of until golden. Allow to cool for 5 minutes, then serve with a simple salad if desired.

NOTE - Add can omit ham, or try adding a can of tuna or pink salmon.

Ingredients

 1 small brown onion, finely chopped
 4 large potatoes (approx 200g each)
 100 g broccoli florets
 1 small carrot, finely chopped
 100 g corn kernels
  cup chopped ham, optional
 2 tbsp chopped parsley
 1 cup grated extra tasty cheese
  cup sour cream
 Salt and cracked black pepper

Directions

1

Preheat oven to 190°C.

2

Place the potatoes on a lined baking tray and prick with a skewer a couple of times. Bake for 75 minutes until soft.

3

Meanwhile, cook the onion in a little oil in a non-stick frying pan for 2-3 minutes, add the broccoli and carrot and then continue cooking for 3-4 minutes until softened, being sure not to brown. Stir through the corn, ham (if using) and parsley then remove from heat.

4

Remove the potatoes from the oven and allow to cool slightly then slice in half. Scoop out the flesh, being careful not to break through the skin.

5

Mix together the scooper potato, broccoli mix, half the cheese and sour cream. Season with salt and pepper.

6

Spoon the mixture into the cavities of the potatoes and sprinkle with remaining cheese.

7

Bake for 20 minutes of until golden. Allow to cool for 5 minutes, then serve with a simple salad if desired.

NOTE - Add can omit ham, or try adding a can of tuna or pink salmon.
Potato Boats

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