All Simple Vegetable Recipes

Stuffed-Baked Potatoes


This recipe requires the raw potato to be hollowed before cooking. It is incredibly fiddly and the best tool is a vegetable ball-cutting spoon. Failing that, use a small, sharp paring knife.

For each potato:

  • 1 clove garlic, finely chopped

  • 1 tbs flat-leaf parsley, chopped

  • olive oil

  • salt, pepper

  1. Choose even-sized floury-variety potatoes and cut slices from the pointed end of the potato to form a flat base and top.

  2. Carefully hollow out the potato.

  3. Chop the slices and the inside flesh and mix with the garlic, parsley, salt and pepper and a few drops of olive oil.

  4. Wipe the potato cases dry, rub them with oil and pack them full of the stuffrng.

  5. Arrange the potatoes in a lightly oiled casserole, dribble a little more oil over the surfaces, cover and bake at 400F/200C/gas mark 6 for 45 minutes.

  6. Baste several times after the first 20 minutes.

More about Potatoes Recipes

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