RECIPE :: Stuffed jacket potatoes with garlic and parsley
Whenever I make my maple sponge recipe I always end up with yoghurt left over. As I am not a fan of plain yoghurt I was wondering what I can do with it so I came up with this. Its flavours are based on my favourite food combination, garlic and parsley, but this is such an easy recipe that you can adapt it to whatever flavours you like.
Ingredients
4 large jacket potatoes,
4tbsp of olive oil,
3tsp of salt,
1tsp of pepper,
1 red onion (finely chopped),
2 cloves of crushed garlic,
200ml of plain yoghurt and
1 handful of fresh parsley (finely chopped).
Method
| 1) |
Pre-heat the oven to gas mark 6 / 200C / 400F. |
| 2) |
Mix 2tbsp of the olive oil, 2tsp of the salt and the pepper and coat the jacket potatoes. Bake for 40 minutes. |
| 3) |
After the potatoes are cooked remove the flesh whilst tying to keep the skin intact. |
| 4) |
Fry the red onion with the remaining 2tbsp of olive oil over a low/medium heat for 8 minutes. Add the garlic to the pan and fry for a further minute. |
| 5) |
Combine the potato flesh with the onions, yoghurt and parsley. |
| 6) |
Stuff the potato skins with the yoghurt mixture and bake for a further 20 minutes. |
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