Baking Potatoes

baking potatoes, looking for these recipes? check this for 4 best baking potatoes: Chicken and cheese baked potatoes,Stuffed baked potatoes

Chicken and cheese baked potatoes


  • 4 (about 300g each) sebago potatoes, scrubbed, dried
  • 3 teaspoons olive oil
  • Salt
  • 200g shredded roast chicken
  • 1 cup (80g) grated cheddar
  • 1 avocado, halved, stone removed, peeled
  • 1 teaspoon fresh lemon juice
  • 1/3 cup (90g) light sour cream
  • 1 tomato, finely chopped


  • Step 1
    Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Rub the potatoes with the oil and sprinkle with a little salt. Place the potatoes on the tray and bake for 1 hour or until tender when pierced with a skewer. Set aside for 5 minutes to cool slightly before handling.
  • Step 2
    Cut a large cross in the centre of each potato, making sure not to cut all the way through.
  • Step 3
    Fill the centre of each potato with the chicken and then sprinkle with the cheese. Bake for 5-10 minutes or until the cheese has melted.
  • Step 4
    Mash the avocado and lemon juice together. Top the potatoes with the sour cream, avocado and tomato. Serve.

Stuffed baked potatoes

Image credit: Steve Brown –


  • 4 large potatoes (preferably King Edwards)
  • 30g unsalted butter
  • 2/3 cup (160ml) creme fraiche
  • 4 tablespoons grated parmesan cheese
  • 1/2 cup chopped ham
  • 3 shallots (spring onions), finely chopped
  • 4 tomatoes, peeled, seeded, chopped
  • 1/2 cup (125ml) olive oil, plus extra to drizzle
  • 4 tablespoons Masterfoods Tomato Sauce
  • 1/4 cup (60ml) white wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon chopped basil or flat-leaf parsley


  • Step 1
    Preheat the oven to 180°C.
  • Step 2
    Wash the potatoes well, then dry. Wrap each potato in foil, place on a baking tray and roast for 1 hour. Remove from oven and cut a small slice off the top of each potato. Scoop out the flesh and place in a bowl with the butter, half the creme fraiche, the parmesan, ham, shallots and half the chopped tomatoes.
  • Step 3
    Season with salt and pepper and mix together. Pile back into potatoes, drizzle with extra olive oil and return to the oven for 20 minutes or until golden.
  • Step 4
    Meanwhile, combine the tomato sauce, remaining creme fraiche, vinegar, Worcestershire sauce and 1/2 cup olive oil in a bowl. Whisk together to form a sauce, then add the basil or parsley and season with salt and pepper. Serve the potatoes with the sauce.

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