| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Sainsbury’s, Sainsbury12 |
6 |
servings |
INGREDIENTS
| 6 |
lg |
Or 12 smaller potatoes |
| 1 |
tb |
Oil |
| 1 |
md |
Size egg; beaten |
| 15 |
g |
Butter; ( 1/2oz) |
| 175 |
g |
Grated Cheddar cheese; (6oz) |
| 1 |
|
142 millilit sour cream |
| 2 |
ts |
Wholegrain mustard |
| 1 |
|
Clove garlic; crushed |
| 1 |
|
180 gram pac broccoli florets; blanched and |
|
|
; refreshed |
INSTRUCTIONS
Preheat the oven to 180 C, 350 F, Gas Mark 4.
Prick the potatoes all over and brush lightly with oil, place on a baking
sheet and cook for 45 minutes or until soft.
Cut the potatoes in half and scoop out the flesh with a spoon, leaving a
shell of 1cm ( 1/2 inch).
Place the potato flesh in a bowl and combine with the beaten egg, butter,
cheese, sour cream, mustard, garlic and broccoli.
Re-fill the potato skins with the mixture and bake for a further 10-15
mintues. Serve immediately.
Converted by MC_Buster.
NOTES : A tasty baked potato filling.
Converted by MM_Buster v2.0l.
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