Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Capsicum and Onion Stuffed Crispy Potatoes

Vegetables - Potato - -

INGREDIENTS

2 x 285 grams / 2/3 pounds baking potatoes
1 tablespoon vegetable oil
1 small green capsicum, cored, seeded and diced
1 small onion, peeled and chopped
1 clove garlic, peeled and crushed
Pinch ground ginger
Pinch saffron powder
Sea salt
Freshly milled black pepper
1 tablespoon freshly chopped parsley

METHOD

Wash and dry the potatoes and prick deeply with a fork. Place in microwave on kitchen paper (paper towels) and cook on full power for 5 minutes. Reposition and turn the potatoes over, then continue cooking for 5-6 minutes until soft. Cut in half lengthwise and scoop out the pulp. Mash lightly with a fork.

Arrange the potato skins in a shallow dish and pour a little oil around the inside. Brush some oil over the outside of the skins as well. Cook on full power for 4-6 minutes until the skins are crispy removing each skin as it is ready.

Mix together in a small bowl the green capsicum, onion, garlic, ginger and saffron and season to taste with salt and pepper. Cover tightly and cook on full power for 3-4 minutes until soft.

Mix the cooked vegetables into the mashed potatoes, then pile the mixture into the potato skins. Reheat, uncovered, for 2-3 minutes until hot. Sprinkle with the chopped parsley.

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