Food and Love: A Perfect Combination

Cheesy Stuffed Potatoes

Ingredients:

• 6 baby potatoes
• 1 tbsp oil
• ½ tin (145g) dessert and cooking cream
• 1 tbsp crushed garlic
• ¾ cup (175g) grated cheese
• 2 tbsp chopped chives, plus extra to garnish
• ½ tsp each salt and pepper, to season

Step 1

• Add the potatoes to a large pot, cover with cold water and bring up to a boil. Once simmering, cook for 15 minutes until fork-tender.
• Strain the potatoes. If prepping ahead, allow them to cool for 15 minutes before refrigerating until needed.
• Chef's tip: place the cooled potatoes in an airtight container and use within 2 days for an easy prep-ahead snack.

Step 2

• Preheat the oven to 200°C. Line a baking tray with baking paper.
• Slice the potatoes in half lengthwise. Gently scoop out the insides while keeping the sides and skins intact.
• Arrange the hollowed-out potatoes on the baking tray and brush each with some oil.
• Roast for 6 to 8 minutes until golden brown and crisp.

Step 3

• While the potatoes are roasting, heat the cream in a small saucepan over low heat. Add the garlic and gently simmer for 2 minutes.
• Chef's tip: refrigerate any leftover cream and add it to your favourite mash next time.
• Mash the scooped-out potato with a fork until smooth, then stir in the warmed cream.
• Add the cheese, chives, salt and pepper.

Step 4

• Spoon the mashed potato mixture into a resealable plastic bag and cut off the tip to form a piping bag.
• Neatly pipe the potato mixture into the crispy potato skins.
• Garnish with chopped chives and enjoy.

Haven't met that special someone yet?

Join us for one of our culinary experiences and you might just meet your spud buddy. And when you're ready for considered introductions, our Romantic Partner Solutions Package is where to begin.