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Ingredientes
- 4 lrg baking potatoes
- 1 x onion, finely minced
- 4 ounce / 100 g sliced mushrooms
- 1 sm tin sweet corn, liquid removed
- 1 x red pepper, finely diced
- 1 x garlic clove, crushed
- 2 ounce / 50 g butter or possibly vegetarian margarine
- 4 ounce / 100 g vegetarian cheese, grated
- 1 Tbsp. fresh tarragon, minced
- Â Â salt and freshly grnd black pepper to season
- 1 x Scrub and prick the potatoes then bake at 230 C/450 F/gas mark 8 for 1 to
Direcciones
- 1 1/2 Hrs or possibly till soft. Remove from the oven and leave to cold a little. Halve the potatoes, scoop out the insides and mash till soft and fluffy.
- 2 Saute/fry the onion, mushrooms, sweet corn, red pepper and garlic in the butter for a few min.
- 3 Place the potato skins on a baking sheet. Mix together the mashed potato the vegetable mix, half the cheese and all the minced tarragon. Season to taste.
- 4 Pile the mix back into the potato skins and sprinkle with the remaining cheese. Return the potatoes to the oven, turned down to 190 C/ 375 F / gas mark 5 and cook for about 20 min till crisp and golden brown-brown.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1307g | |
| Calories 931 | |
| Calories from Fat 13 | 1% |
| Total Fat 1.53g | 2% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 76mg | 3% |
| Potassium 5076mg | 145% |
| Total Carbs 210.29g | 56% |
| Dietary Fiber 28.3g | 94% |
| Sugars 16.96g | 11% |
| Protein 24.99g | 40% |
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