Baked Jacket Potatoes with Peanut Stuffing recipe
ingredients
4 baking potatoes, about 250 g (9 oz) each, scrubbed and pricked
4 oz (100 g) raw peanuts
1 green pepper, cored, seeded and chopped
few sprigs of fresh parsley
2 oz (50 g) mature Cheddar cheese, roughly chopped
pepper, to taste
2.5 ml (1/2 tsp) hot chilli powder
semi-skimmed milk, to blend
4 oz (100 g) raw peanuts
1 green pepper, cored, seeded and chopped
few sprigs of fresh parsley
2 oz (50 g) mature Cheddar cheese, roughly chopped
pepper, to taste
2.5 ml (1/2 tsp) hot chilli powder
semi-skimmed milk, to blend
method
1. Bake the potatoes at 220°C (425°F) mark 7 for 50 - 60 minutes, until tender.
2. Meanwhile, place the peanuts on a baking sheet at the top of the oven and cook for 10 minutes, or lightly brown them in an ungreased, thick-based saucepan on a low heat for about 5 minutes, shaking the pan.
3. Puree the green pepper, parsley, cheese, seasoning and chilli powder in a blender or food processor with enough milk to make a very thick puree.
4. Add the toasted peanuts and blend so that the nuts are chopped but not ground.
5. Check the seasoning, adding more if wished.
6. The filling can be left cold or gently heated.
7. To serve, split the baked potatoes down the centre and spoon in the stuffing mixture.
8. If wished, place the stuffed potatoes under the grill/broil for a few minutes to brown the filling.
9. Serve with a seasonal salad.
2. Meanwhile, place the peanuts on a baking sheet at the top of the oven and cook for 10 minutes, or lightly brown them in an ungreased, thick-based saucepan on a low heat for about 5 minutes, shaking the pan.
3. Puree the green pepper, parsley, cheese, seasoning and chilli powder in a blender or food processor with enough milk to make a very thick puree.
4. Add the toasted peanuts and blend so that the nuts are chopped but not ground.
5. Check the seasoning, adding more if wished.
6. The filling can be left cold or gently heated.
7. To serve, split the baked potatoes down the centre and spoon in the stuffing mixture.
8. If wished, place the stuffed potatoes under the grill/broil for a few minutes to brown the filling.
9. Serve with a seasonal salad.
serving amount
serves 4
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