A baked potato stuffed with ham and parmesan cheese makes an easy and tasty meal.
Ingredients
- 4 large potatoes (preferably King Edwards)
- 30g unsalted butter
- 2/3 cup (160ml) creme fraiche
- 4 tablespoons grated parmesan cheese
- 1/2 cup chopped ham
- 3 shallots (spring onions), finely chopped
- 4 tomatoes, peeled, seeded, chopped
- 1/2 cup (125ml) olive oil, plus extra to drizzle
- 4 tablespoons Masterfoods Tomato Sauce
- 1/4 cup (60ml) white wine vinegar
- 2 teaspoons Worcestershire sauce
- 1 tablespoon chopped basil or flat-leaf parsley
Method
- Step 1Preheat the oven to 180°C.
- Step 2Wash the potatoes well, then dry. Wrap each potato in foil, place on a baking tray and roast for 1 hour. Remove from oven and cut a small slice off the top of each potato. Scoop out the flesh and place in a bowl with the butter, half the creme fraiche, the parmesan, ham, shallots and half the chopped tomatoes.
- Step 3Season with salt and pepper and mix together. Pile back into potatoes, drizzle with extra olive oil and return to the oven for 20 minutes or until golden.
- Step 4Meanwhile, combine the tomato sauce, remaining creme fraiche, vinegar, Worcestershire sauce and 1/2 cup olive oil in a bowl. Whisk together to form a sauce, then add the basil or parsley and season with salt and pepper. Serve the potatoes with the sauce.
- Low carb
- Lower gi
Nutrition
2892 kj
Energy
55g
Fat Total
21g
Saturated Fat
5g
Fibre
14g
Protein
85mg
Cholesterol
706.7mg
Sodium
12g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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