Name: Stuffed potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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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