Mini Stuffed Potatoes

Baby potatoes stuffed with sour cream and finely chopped spring onion.  Ideal for the BBQ and can be made earlier in the day so they're ready to go!

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You will need

• baby potatoes in whatever quantity you prefer, but avoid the really tiny miniature ones. Mine were about 2 inches in size each.

• a disposable baking tray, especially if you're going to cook them on the BBQ 

• a cheap apple corer, and you're good to go!

• soured cream 

• spring (green) onions

• olive oil

• sea salt

How to make them

Rinse the potatoes thoroughly, keeping the skin on, and place them in a pan of lightly salted water.

Bring the water to a boil with the lid slightly ajar, then reduce to a simmer. Let the potatoes simmer for 10 to 15 minutes, ensuring they don't overcook. They should be just tender enough to easily pierce with a knife.

Once they're finished, take them off the heat and drain the water. Rinse them under cold water until completely cooled, then pat them dry with kitchen paper or a clean tea towel.

Using an apple corer, carefully create a hole in the centre of each potato, making sure not to pierce through to the other side - going halfway down is sufficient.

Rub each potato with a bit of olive oil, then combine the soured cream with finely chopped spring onions. Use a teaspoon to fill the hole in each potato with a small amount of the mixture.

Lightly coat the baking tray with olive oil and arrange the potatoes, leaving a small gap between each one. Once the tray is full, sprinkle the potatoes with sea salt.

Cover them and store them in the fridge until you're ready to cook. Remove them from the fridge 30-40 minutes before cooking.

If you plan to cook immediately, place them on the middle rack of a preheated oven and bake uncovered for 20 to 30 minutes.

If you’re planning to cook them on the BBQ, create a tent with kitchen foil to trap the heat while they cook. Place them directly on the BBQ grill plate for around 45 minutes or until they’re fully cooked.

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mini stuffed potatoes, stuffed baby potatoes, BBQ potatoes recipe,

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International

Yield: N/A

Author: Jan Bennett

Mini Stuffed Potatoes

Baby potatoes stuffed with sour cream and spring (green) onions.

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Ingredients

• mini-sized potatoes, not the really tiny miniature potatoes; these were each about 2 inches in size.
• sour (soured) cream
• a few spring (green) onions
• olive oil
• sea salt

Instructions

Prepare the ingredients

1. Wash the potatoes, leaving the skin on, and place them in a pan of lightly salted water. Bring the water to a boil with the lid loosely on, then reduce the heat to a simmer. Let them simmer for 10 to 15 minutes, making sure they don't overcook. They should be done when you can easily insert a knife.
2. Once they're done, take them off the heat and drain the water. Rinse them under cold water until completely chilled. Dry them thoroughly using kitchen paper or a clean tea towel.
3. Using an apple corer, carefully create a hole in the centre of each potato, making sure not to go all the way through to the other side - halfway down is sufficient.
4. Rub each potato with a bit of olive oil, then combine the sour cream with finely chopped spring onions.
5. Using a teaspoon, fill each potato's hole with a small amount of the mixture.
6. Lightly coat the baking tray with olive oil and arrange the potatoes, leaving a little space between each one. Once the tray is full, sprinkle the potatoes generously with sea salt.

Preheat the oven to 200°C/400°F

1. Cover them and store them in the fridge until you're ready to cook. Take them out of the fridge 30-40 minutes before cooking.
2. If you plan to cook immediately, place them on the middle rack of a preheated oven and bake uncovered for 20 to 30 minutes.

Notes

• Use a disposable baking tray if you're planning to cook them on the BBQ; however, I used a foil tray and baked mine in the oven.
• You will also need an apple corer.
• If you're planning to cook them on the BBQ, make a tent of kitchen foil to retain the heat while they cook. Place them directly on the BBQ grill plate for about 45 minutes or until they're cooked through.

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