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Potato Pockets

By

Rate this recipe 4.3/5 (15 Votes)

Ingredients

  • • 3 Whole Russet Potatoes (clean and dry)
  • • Olive Oil
  • • 1 ¼ cup Shredded Cheddar Cheese
  • • 1 ¼ cup Shredded Monterey Jack (or Habanera) Cheese
  • • ¼ cup Milk
  • • 1 tbsp Butter
  • • ¼ tsp Pepper

Details

Level of difficulty Average
Preparation time 20mins
 Cooking time 65mins
 Cost Average budget

Preparation

Step 1

1. Preheat oven to 450 degrees F.
2. Rub potatoes in olive oil, prick each on with fork and place on baking sheet; bake for 1 hour or until tender.

Step 2

3. When done cut potatoes in half and hollow out each half. Mix the potato pulp with some cheese, milk, butter pepper, and salt. Spoon the mixture back into the potato skins.

Step 3

4. Sprinkle with the rest of the cheese and bake for about 25- 30 minutes.

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INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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