Thursday, Dec 20 2007

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Roasted Jacket Potatoes

INGREDIENTS

6 medium smooth oval potatoes
1 spring onion finely chopped
1 capsicum finely chopped
1/2 red bell pepper finely chopped
1/2 yellow bell pepper finely chopped
1 chilli finely chopped
1 garlic flake finely chopped
10-12 mint leaves whole
1/4 cup beaten cream
2 tbsp. butter
2 tbsp.prepared mustard paste
1/2 cup grated cheese
1 tbsp. oil
Salt to taste
Pepper to taste

METHOD:

Prepare a day ahead:

1. Scrub unskinned potatoes, and wash clean.
2. Boil potatoes till almost done, but still firm.
3. Refrigerate to use the next day or at least after 4-5 hours.

To Proceed:

1. Make crisscross  slits 2/3 way down the elongated part of potato.
2. Make sure it stands firmly or slice of a very thin portion of what is now the base.
3. Apply a very slight pressure at the lower part of potato, with a closed palm.
4. This will open out the slits a bit.
5. Brush inside with butter, sprinkle a bit of salt in slits, keep aside.
6. Heat oil in a pan, add chilli, garlic, capsicum, stir.
7. Add all other chopped veggies except mint leaves, stirfry for 2 minutes.
8. Take off fire, allow to cool.
9. Add salt, pepper, cream, cheese, mustard, mix well.
10. Meanwhile, bake potatoes in preheated oven at 200^oC for 3-4 minutes.
11. Remove, gently open out slits very slightly,
12. Carefully, spoon in veggie mixture into slits, pushing very gently.
13. Brush potato jackets with butter.
14. Return to oven, and bake again at 200^oC for 3-4 minutes.
15. Remove,garnish with mint leaves on the top.
16. Serve hot, with hot chocolate or strawberry with cream.

  Making time: 1 hour (excluding boiling time)
Makes:  6 potatoes
Shelflife: Best fresh after baking;   Unbaked 1 day refrigerated