PETRO’S STUFFED POTATOES
Wash 8 large potatoes well and prick the skin all over with a fork.
Brush the potatoes with a little olive oil, arrange them on a baking tray and bake in a preheated oven at 200ºC for 1 hour until crispy outside and soft inside.
Remove from the oven and slice in half with a sharp knife.
Hollow out the halves and spoon the cooked potato into a mixing bowl.
- Fry 2 leeks in a large knob of butter and stir this together with
- 10 ml mustard powder
- 3 ml chilli powder
- 1 chopped chille
- 200 g chopped ham
- about 60 ml sour cream
- remember to add salt and pepper to taste
- cheddar cheese
Now spoon the mixure back into the hollowed-out potato skins and sprinkle a little cheddar cheese on top.
Bake for a further 15 – 20 minutes until golden brown and cooked through.
Serve as a light meal with a fresh salad.
Recipe and photo: Petro van Genderen
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