CHEESE AND HERB STUFFED POTATOES:
INGREDIENTS:
4 large (1.2kg) potatoes
2 tsp olive oil
1/2 tsp seasoned pepper
30 g butter
60 g packaged cream cheese, chopped
1 tbsp milk
1 tbsp chopped fresh parsley
1 tbsp olive oil, extra
1 clove garlic, crushed
2 bacon rashers, chopped
2 green onions, chopped
2 tbsp finely grated parmesan cheese
METHOD:
On the table in 25 min
4 large (1.2kg) potatoes
2 tsp olive oil
1/2 tsp seasoned pepper
30 g butter
60 g packaged cream cheese, chopped
1 tbsp milk
1 tbsp chopped fresh parsley
1 tbsp olive oil, extra
1 clove garlic, crushed
2 bacon rashers, chopped
2 green onions, chopped
2 tbsp finely grated parmesan cheese
METHOD:
- Prick potatoes all over with fork, rub with combined oil and pepper. Place potatoes around edge of large shallow microwave-safe dish; cook, uncovered, on HIGH (100%) about 15 minutes or until potatoes are just tender. Stand potatoes 5 minutes.
- Cut tops from potatoes, scoop out flesh, leaving 1.5 cm thick shells. Mash potato flesh with butter, cream cheese, milk and parsley in medium bowl.
- Meanwhile, combine extra oil, garlic and bacon in small microwave-safe bowl; cook, uncovered, on HIGH (100%) 3 minutes. Add onion and parmesan cheese; mix well.
- Combine half the bacon mixture with potato mixture in bowl, spoon into potato shells; sprinkle with remaining bacon mixture. Place filled potatoes in large shallow microwave-safe dish; cook, uncovered, on HIGH (100%) 3 minutes.
