Dinner times are a bit frantic at my place so you have to forgive me for not managing to take a photo of this meal. I’m sure you can use your imagination!
I cooked this stuffed potato recipe on Monday night as a way to use up some sour cream and corn.
It would still be scrumptious and satisfying if you omitted the bacon for a vego option. It was easy pretty quick to whip up the filling and do the potatoes in the microwave at the last minute. The ingredients are pretty cheap, and you can substitute the sour cream for cream, yoghurt, cream cheese, ricotta or whatever diary you have to hand. Everyone was happy with it – except the three year old who randomly had a problem with the corn (as three year olds sometimes do). I did have some stuffing mixture left over as part of lunch the next day.
Heat a very little oil in a frying pan (or use a non-stick one) over a medium heat.
Add spring onions, bacon and mushrooms and fry gently til they’ve taken on a little colour.
Peel each corn cob, stand it up on a chopping board and run your knife down the cob to slice off the kernels. Add the kernels to the pan and cook for about 5 minutes.
Wash the potatoes and lay them in the microwave on a piece of paper towel around the outside of the plate. Cook on high in 2-3 minute bursts until soft.*
Once cooked, use a sharp knife to cut a large circle in the top of the potato, then ‘dig’ out a hole with a teaspoon. Put these off-cuts of potato in with the bacon and corn mixture. Mix in the sour cream at the same time and heat through.
Put hollowed out potatoes on plates, spoon corn mixture into them (pile them high!) and top with grated cheese. Serve with a leafy green salad.
*This is a very good way to cook potatoes without oil and salt. Each type of potato takes a different time to cook. The ones I used took 12 or so minutes, but some take as little as 5 minutes.