adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spanish-style stuffed baked potatoes
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Gluten-free, vegetarian stuffed potatoes with Spanish-inspired filling and zesty sour cream.
Ingredients:
  • 8 small (125g each) red-skinned potatoes
  • Olive oil cooking spray
  • 18.20 gm extra virgin olive oil
  • 1 red onion, finely chopped
  • 1 red capsicum, finely chopped
  • 2 garlic cloves, crushed
  • 3.75 gm mild paprika
  • 20.00 ml finely chopped fresh rosemary
  • 500g cherry tomatoes, halved
  • 82.50 ml pimento-stuffed green olives, roughly chopped
  • 117.50 gm light sour cream
  • 40.00 ml finely chopped fresh flat-leaf parsley leaves
  • 150g green beans, trimmed, steamed, to serve
Instructions:
  • Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Arrange potatoes on the tray, then coat with oil, salt, and pepper. Roast for 1 hour until tender.
  • Heat oil in a large frying pan over medium-high heat. Add onion and capsicum, cook for 5 minutes until soft. Add garlic, paprika, and rosemary, cook for 1 minute until fragrant. Add tomato, cook for 5 minutes until softened. Stir in olive.
  • In a bowl, mix sour cream, three-quarters of the lemon rind, and three-quarters of the parsley. Cut a deep cross in the top of each potato. Hold a potato with a tea towel and gently squeeze the base to open it up. Fill each potato with the tomato mixture and top with the sour cream mixture. Sprinkle with the remaining lemon rind and parsley. Serve with beans.

Similar Recipes