As a side dish (one half of a potato), these easy, microwaved spuds can complement either a meat or seafood main course.
The ideal potato for these recipes is one with two flattish sides. Choose a high starch variety, for example, the commonly available Sebago.
Wash the potatoes thoroughly then pierce the skin a few times with a fork to prevent them from splitting. Place the potatoes in the microwave on some paper towel and cook on high for four minutes. When cooked, the potatoes will be soft to the touch.
While the potatoes are still warm, cut them in half lengthwise so the potato sits on its flatter side. Carefully scoop out the centres leaving a shell consisting of the skin with a thickness of about 12-20mm of potato flesh attached. You will need to retain a cupful of scooped out potato flesh for the seafood loaded potatoes. I store my remaining potato flesh in the fridge for tomorrow’s mash.
SEAFOOD LOADED POTATOES
INGREDIENTS
- 1 cup potato flesh
- 4 tbsp sour cream
- Freshly ground salt and pepper
- 2 tbsp spreadable cream cheese
- 1/4 cup milk
- 1 clove garlic, crushed
- 1 tbsp mayonnaise
- 1 tbsp lemon juice
- 3 tbsp parmesan cheese
- 1 green shallot, thinly sliced
- 100g tin crab meat, well drained
- 100g tin prawns, well drained
- 1/2 cup grated cheese
METHOD
Place the warm, scooped out centres of the potatoes into a bowl and blend with the sour cream, salt and pepper, cream cheese, milk, garlic, mayo and lemon juice. When the mixture is smooth, gently fold the parmesan, green shallot, crab meat and prawns into the potato mixture.
Load the potato shells with the seafood mashed potato, mounding the filling just a little. Then place the loaded potato shells on their flattish bases in a microwave-proof dish.
Sprinkle the grated cheese over the top of each loaded potato and microwave on medium-high for a minute to heat the potatoes through and gently melt the cheese.
Serving options abound – you can serve the spuds as a side dish for a piece of baked fish, or alongside a beef steak for a surf and turf theme.
SPICY KALE LOADED POTATOES
INGREDIENTS
- 250g kale leaves (or baby spinach)
- 1 tbsp canola oil
- 1 tsp fresh ginger, grated
- 2 cloves garlic, crushed
- 2 green shallots, finely sliced
- 1 red chilli, deseeded and finely chopped
- Freshly ground salt and pepper
- 2-3 tbsp walnuts, chopped
METHOD
Shred the kale (no need to do this if you are using baby spinach). Heat the oil in a large saucepan, then stir in the ginger and garlic. When fragrant aromas start lifting from the saucepan, add the green shallots and chilli. Stir fry for a minute, and then add the kale and mix thoroughly.
Cover the saucepan with a lid and steam the leaves for a few minutes until the leaves wilt. Remove the lid and cook for a further minute. Season to taste with salt and pepper.
Load the spicy kale mixture into the potato shells and place the potatoes in a microwave-proof dish.
Sprinkle the tops of the loaded potato shells with the chopped walnuts. Microwave for a minute on medium-high to warm through.
This recipe originally appeared in Caravan World magazine. For more of Lynn’s easy camping recipes, get a copy or visit www.caravanworld.com.au
