This is a lovely and easy dish
Stuffed potatoes are a lovely dish that takes a little time to make, but worth the effort. Irish potatoes, as they also are called, can practically be filled with whatever you want of extra flavour. Here you have a simple, but classic filling that tastes phenomenal. Stuffed potatoes is suitable as dinner, lunch and supper. They are hearty so you rarely need more than a couple. In addition, a cheap dish. Recipe for about four people.
4 large baking potatoes
½ box corned beef
100 g cheese (good quality with lots of flavour)
50 g butter
1 small onion
2 tablespoons fresh parsley (chopped fine)
Directions: Stuffed potatoes
- First, boil the potatoes, but not so long that they become cooked through. They should be able to keep their shape, after you have made them hollowed. Let them cool down.
- Divide them in half, and scrape out most of the content. Make sure you do not caves them so much that they do not hold their shape. Make potato mash of what you have taken out.
- Finely chop the onions, melt butter in a saucepan and sauté the onion for a couple minutes. Add onions and butter into the mashed potatoes. Season with salt, pepper and add chopped parsley.
- Chop up half a can of corned beef, grate the cheese and mix everything in the mash.
- Fill an appropriate amount of the mash mixture into the potato shells.
- Finish by sprinkling cheese over the potatoes.
Bake: In the middle of oven 15 to 17 minutes at 200 C. Use the grill element on the oven the last minute.
Stuffed potatoes served: Immediately
Allergy: Gluten- and lactose free. High FODMAP due onions. Therefore, if you omit onions you get a low FODMAP containing.