4 large potatoes, scrubbed
1 tbsp (15 ml) corn oil
1 celery stick, trimmed and finely chopped
2 oz (50 g) button mushrooms, chopped
1 tsp (5 ml) chopped fresh thyme, or 1.25 ml (1/4 tsp) dried
4 stuffed olives, sliced
2 tbsp (30 ml) semi-skimmed milk
175 g (6 oz) mature Gouda cheese, grated
pepper, to taste
1 tbsp (15 ml) corn oil
1 celery stick, trimmed and finely chopped
2 oz (50 g) button mushrooms, chopped
1 tsp (5 ml) chopped fresh thyme, or 1.25 ml (1/4 tsp) dried
4 stuffed olives, sliced
2 tbsp (30 ml) semi-skimmed milk
175 g (6 oz) mature Gouda cheese, grated
pepper, to taste
method
1. Prick the potatoes and bake at 200°C (400°F) mark 6 for about 1 hour, until tender.
2. Meanwhile, heat the oil in a small saucepan. Add the celery and gently cook for about 5 minutes, until slightly softened.
3. Add the mushrooms and thyme. Cook for 5 minutes.
4. Cut the potatoes in half and scoop out the flesh into a bowl, without damaging the potato skins.
5. Mash the potato with a fork. Stir in the celery mixture, olives, milk, three-quarters of the cheese and seasoning Mix well.
6. Pile the mixture back into the potato shells and sprinkle with the remaining cheese.
7. Return the potatoes to the oven and bake for about 15 minutes, until the cheese has melted.
2. Meanwhile, heat the oil in a small saucepan. Add the celery and gently cook for about 5 minutes, until slightly softened.
3. Add the mushrooms and thyme. Cook for 5 minutes.
4. Cut the potatoes in half and scoop out the flesh into a bowl, without damaging the potato skins.
5. Mash the potato with a fork. Stir in the celery mixture, olives, milk, three-quarters of the cheese and seasoning Mix well.
6. Pile the mixture back into the potato shells and sprinkle with the remaining cheese.
7. Return the potatoes to the oven and bake for about 15 minutes, until the cheese has melted.
serving amount
serves 4
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