Ever popular filled baked potatoes to serve as a side.
Ingredients
- 4 large potatoes, washed
- 30 ml (2 Tbsp) olive oil
- 125 g (½ cup) plain chunky cottage cheese
- 10 ml (2 tsp) Dijon mustard
- ¼ red onion, finely chopped
- 125 g (½ cup) Rhodes Quality Dill Gherkins, drained and chopped
- 45 ml (3 T) fresh dill, chopped
- salt and freshly cracked black pepper
- 45 ml (3 Tbsp) softened butter
- to serve: chilli flakes
Method
- Wash the potatoes, prick them with a fork and brush them with olive oil.
- Wrap the potatoes in tin foil and bake in an oven that has been preheated to 180°C for 1 hour or until tender.
- Place the cottage cheese in a bowl.
- Add the dijon mustard, onion, Rhodes Quality Dill Gherkins and dill and stir to mix.
- Season to taste with salt and freshly cracked black pepper.
- Cut two crossways slits in each hot potato.
- Divide the butter between the potatoes and allow to melt.
- Divide the gherkin filling between the potatoes and serve immediately.
Serving
Serves 4
Cooking Times
Prep Time: 20 minutes Cooking Times: 60 min minutes