Serves 2 to 3
Prep Time: 30’
Cooking Time: 1hr20’
What you need:
- 5 Baking Potatoes
- 2 Tbsp Olive Oil
- Sea Salt
- ½ Cup Grated Cheddar Cheese
- Zucchini Cores
- ½ Brown Onion, chopped
- 1 Small Red Onion, chopped
- 1 Can of Tomatoes
- Roasted Red Pepper, diced
- 2 Tbsp Vegetable Oil
- Sea Salt & Pepper (To Taste)
Best served with a side green salad.
If you’ve made the Stuffed Green Squash (Kousa Mehchi) already, you are left with the cores from the kousa, in the other recipe I told you not to discard of them so you can use them here!
Preheat your oven to 200 degrees Celsius.
The potatoes take a little over an 1 hour in the oven, so let’s start with those.
Wash and pat them dry, poke them with a fork, massage them with some olive oil and salt and put them in the oven for 30 minutes.
Then take them out, brush them with butter and return them to the oven for 40 minutes.
While the potatoes are baking, we can prepare the stuffing.
Fry your onions in some vegetable oil until soft and brown. Add the kousa cores and mix. Add the peppers and mix. And last add the tomatoes. Bring to a boil and reduce the heat and let simmer for 30 minutes stirring occasionally. DONE!
Once your potatoes are cooked, cut them lengthwise and squeeze them to make a hole in the middle, fill them with your stuffing, put some grated Cheddar Cheese on top of each and return them to the oven for 10 minutes until the cheese has melted and browned.
I used the melted cheese to decorate the tops of the potatoes!
Serve them hot with a side of green salad! YUM YUM
Let me know what you think!