I planned to make double-baked potatoes, but ended up with a (very) lazy version. It’s savory, a bit crunchy with a tinge of honey and yellow bell pepper sweetness.
INGREDIENTS
First bake:
Potatoes, 4, slice the middle part
Salt and Pepper
Olive Oil
Second bake:
Shredded Cheddar Cheese, 1/2 cup
Baby Spinach
Cherry Tomatoes
Italian Herbs
Honey, 1-2 tbsp
DIRECTIONS
First round:
Wash and scrub potatoes, remove sprouted and greenish part.
Pre-heat oven to 200°C/400°C.
Arrange potatoes on a roasting tin, drizzle with olive oil, season with salt,
pepper. Bake for 40 minutes.
Second round:
Remove roasting tin from oven.
Carefully split potatoes to stuff cheddar cheese in the middle.
Arrange veggies around potatoes.
Add olive oil. Sprinkle with Italian herbs and honey. Blend lightly with your clean hands.
Put tin back in oven, bake for 20 mins at 160°C/320°C.
