Kevin's Loaded Baked Potatoes
By Kevin Dundon
“Don’t forget that you can prepare these in advance and freeze them. All you need is to let them defrost overnight in the fridge before heating them up in the oven.”
4 people
75 minutes
10 minutes
Ingredients
- 25 g Butter
- 100 g Cheese
- 2 tsp Dried Mixed Herbs
- 4 cloves Garlic chopped
- 3 tbsp Olive Oil
- 2 medium Onions chopped
- 1 medium Red Pepper diced
- 4 large Rooster Potatoes
- 80 g Salad Leaves
- 1 pinch Salt and Pepper
- 100 ml Sour Cream
- 1 tsp Wholegrain Mustard
Method
Method:
Preheat the oven to 200°C. Prick the potatoes a couple of times then place onto a roasting tray. Drizzle each potato with some olive oil and season with some salt and pepper. Place the roasting tray in the oven and cook for 45 to 60 minutes until the potatoes are tender. In the meantime, preheat a sauté pan over medium heat, melt the butter, and add the onion, garlic, red pepper and mixed herbs. Sauté for 2 to 3 minutes until lightly coloured and softened. Season with salt and pepper and remove from the heat. Transfer the mixture to a bowl and add in the cheese. Stir and check the seasoning. In a second bowl, combine the sour cream and wholegrain mustard and set aside.
Once the potatoes are baked, remove from the oven. Set aside for 5 minutes to cool. Cut the top on each potato and using a spoon empty the flesh of the potatoes into the bowl with the red pepper mixture. Place the potato shell skins back on the roasting tray. Combine the flesh of the potatoes and pepper mixture and check the seasoning. Fill the potato shell skins with the mixture. Drizzle with a little olive oil and place back in the oven for 15 minutes to warm up. Serve while piping hot with a spoon of the sour cream and wholegrain mustard mixture and some fresh salad leaves.
