Stuffed potatoes

  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Stuffed potatoes
  • 8 coliban potatoes (960g), unpeeled
  • 80 gram firm blue-vein cheese, crumbled
  • 125 gram packet cream cheese
  • 1/2 cup (150g) mayonnaise
  • 1/2 cup (120g) sour cream
  • 1 clove garlic, quartered
  • 1/3 cup (40g) coarsely chopped roasted pecans
  • 2 teaspoon finely chopped fresh chives


Stuffed potatoes
  • 1
    Preheat oven to 200°C (180°C fan-forced). Lightly oil oven tray.
  • 2
    Boil, steam or microwave potatoes until just tender; drain.
  • 3
    Meanwhile, blend or process cheeses, mayonnaise, sour cream and garlic.
  • 4
    Cut a shallow slice from the top of each potato; using teaspoon, scoop flesh from each top into medium bowl, discard skin. Using teaspoon, carefully scoop about two-thirds of the flesh from each potato into same bowl; reserve potato shells.
  • 5
    Mash potato until smooth; stir in cheese mixture and half of the nuts. Place potato shells on prepared tray. Divide mixture among potato shells; bake, uncovered, in oven about 15 minutes or until heated through. Top with remaining nuts and chives.

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