Name: Mini stuffed potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 16 baby chat potatoes, scrubbed, pierced; 1/4 cup sour cream; 20 gram butter; 105 gram can salmon, drained, flaked; 2 green onions, finely chopped; 2 tablespoon chopped parsley (optional); 1 tablespoon snipped dill; 2 teaspoon lemon juice; 3/4 cup grated tasty cheese

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.

Makes 16 Item

Prep

15M

Cook

40M

Total

55M

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Ingredients

16 baby chat potatoes, scrubbed, pierced

1/4 cup sour cream

20 gram butter

105 gram can salmon, drained, flaked

2 green onions, finely chopped

2 tablespoon chopped parsley (optional)

1 tablespoon snipped dill

2 teaspoon lemon juice

3/4 cup grated tasty cheese

Method

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.
Note

Woman's Weekly Food

Ingredients

Method

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