Side Dishes

Mini stuffed potatoes

This yummy potato dish works well as a side, a starter, finger food or a bring-a-plate contribution. It can also be adapted to a vegetarian-only option.
Mini stuffed potatoesWoman's Day
16 Item



1.Preheat oven to moderate, 180°C. Line an oven tray with foil and spray with oil.
2.Arrange potatoes on prepared tray and bake for 30 minutes, until tender.
3.Slice the top from each potato and, using a teaspoon, scoop out some of the flesh, leaving a shell about 0.5cm thick. Place potato flesh in a bowl and mash with sour cream and butter.
4.Stir salmon, onion, parsley (if using), dill and juice through mixture and season to taste. Pile into the centre of each potato and arrange on the tray. Sprinkle each with cheese.
5.Bake for 5-10 minutes, until cheese melts and potatoes are hot. Serve with drinks.

Try tuna in place of salmon, or go vegetarian by using an equivalent amount of canned corn, sauteed mushrooms or a combination of cheeses such as feta, parmesan and tasty. Piercing the potatoes helps prevent them from bursting during cooking.


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