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JACKET POTATOES WITH PARMESAN AND CHIVES

Eleanor Ozich DINNER LUNCH VEGETARIAN

I stare in to the pantry with an uninspired mind and notice an abandoned looking bag of potatoes sitting on the bottom shelf. It occurs to me that the humble jacket potato could indeed be a dish to use the abundance of spinach growing in the garden, perhaps with fresh chives and a little parmesan. The sort of recipe that lends itself to many possibilities. 

Pre heat the oven to 200 C,  lay 4-5 medium sized roasting potatoes in a dish. Trickle with a little extra virgin olive oil and pierce each with a fork. Roast in the oven for 45 minutes to an hour, or until tender when pierced with a fork.

Remove from the oven, and leave until cool enough to handle. Slice off the top, and then scoop out the filling leaving about ½ a cm from the edge of the skin.  Combine the cooked potato in a bowl with ½ cup sour cream, ¾ cup grated parmesan, 2 tbsp butter, a handful of finely chopped chives and 1 cup of roughly chopped blanched spinach. Silverbeet or kale would be fine here also. Season with sea salt and freshly ground pepper, then mash well. Pile the filling in to the potato skins, and then return to the oven for another half an hour or so, until golden on top.

Serves 3-4



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