| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetarian , Veg1 |
4 |
servings |
INGREDIENTS
| 4 |
lg |
Baking potatoes |
| 1 |
|
Onion; finely chopped |
| 4 |
oz |
Sliced mushrooms |
| 1 |
sm |
Tin sweetcorn; drained |
| 1 |
|
Red pepper; finely diced |
| 1 |
|
Garlic clove; crushed |
| 2 |
oz |
Butter or vegetarian margarine |
| 4 |
oz |
Vegetarian cheese; grated |
| 1 |
tb |
Fresh tarragon; chopped |
|
|
Salt and freshly ground black pepper to |
|
|
; season |
INSTRUCTIONS
1. Scrub and prick the potatoes then bake at 230°C/450°F/gas mark 8 for 1
to 1 1/2 hours or until soft. Remove from the oven and leave to cool a
little. Halve the potatoes, scoop out the insides and mash until soft and
fluffy.
2. Saute the onion, mushrooms, sweetcorn, red pepper and garlic in the
butter for a few minutes.
3. Place the potato skins on a baking sheet. Mix together the mashed potato
the vegetable mixture, half the cheese and all the chopped tarragon. Season
to taste.
4. Pile the mixture back into the potato skins and sprinkle with the
remaining cheese. Return the potatoes to the oven, turned down to
190°C/375°F/gas mark 5 and cook for about 20 minutes until crisp and
golden-brown.
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