It’s time to bring back … the stuffed potato!


Have you forgotten about the humble stuffed potato? For a minute, we did too.  These cold winter nights demand something comforting – and budget friendly.  So we say, bring back the stuffed potato!  With almost infinite toppings, and paired with a side-salad, it’s a complete meal.  Read on for inspiration.

Tasmanians are proud of our potatoes and rightly so.  Nowhere else can you have an in-depth conversation with an ordinary person on the street about potato varieties and what they are good for. Try that with a mainlander and you will get a blank look and a feeble attempt to talk about their “varieties”, which mostly extend to “washed” and “unwashed”.  Tasmanians on the other hand can even tell you the locality of the best potatoes by variety – South Arm pink eyes for example.  And most people know that the best type of potato for roasting and stuffing is the kennebec.

A floury potato, the kennebec bakes to give a crisp skin and a fluffy centre.  Use kennebecs that are about 300g in weight. Wash and dry them well, and them prick them all over with a fork, about 6-8 times. Rub with olive oil and salt and bake in a pre-heated 220C oven on a rack for maximum air circulation and that all important crispy skin, for 75 minutes.  

While they cook, prepare your topping – there are so many options. Here are some suggestions:

•    Bacon and cheese (fry your bacon first)
•    Bolognaise (either homemade, or for a quick weeknight solution, try our Wursthaus Bolognaise sauce available in-store or online
•    Mushroom and caramelised onion
•    Brie and ham (brown ham first)
•    Guacamole 
•    Salsa verde (pureed parsley, spring onions, garlic, Dijon mustard, olive oil, and lemon juice)
•    Smoked salmon and cream cheese
•    Roasted veggies and goat’s cheese

When the potatoes are cooked (test by pushing in a small knife – there should be no resistance), let them cool a little or use rubber gloves to handle, cut them in half lengthwise and scoop out the potato flesh, leaving about a centimetre thick layer of potato still stuck to the skin. Mash the flesh in a bowl while hot, until smooth. Add in half a cup of grated cheese, half the fried bacon pieces (if using), 1/3 cup of cream and 120g melted butter, salt, and pepper. Re-stuff your potato shells, sprinkle over half a cup of grated cheese, and return to the oven at 200C for about 10-15 minutes until bubbling and golden. Serve garnished with sour cream, chives and the rest of the bacon pieces.

This method can be followed for any of the above fillings except the guacamole and the smoked salmon and cream cheese, which should be added as a cold topping and not browned in the oven. 

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