Baked potatoes

My mum used to do stuffed baked potatoes and we loved them so now I do them for my children. The options are endless as you can add almost any combination that suits you.


Baked potatoes

Photo by Simon Lambert.
Photo by Simon Lambert.
Serves 4


4 large agria or desiree potatoes (floury)
1 Tbsp oil
2 Tbsp butter, softened
½ cup sour cream
2 Tbsp butter, softened
1 Tbsp cream or milk

Cheddar, leek and bacon

1 cup grated cheddar cheese
4 slices bacon
1 leek, sliced thinly
¼ cup spring onions, finely diced

Melted onion, wilted greens and blue cheese

1 onion, sliced thinly
knob of butter
pinch dried chilli flakes (optional)
1 clove garlic, sliced thinly
300g winter greens - silver beet, cavolo nero, spinach or kale
1 cup crumbled blue cheese or feta
salt and freshly ground pepper



Heat the oven to 200degC.

Wash the potatoes and prick all over with a fork to prevent them exploding in the oven. Rub lightly with a little oil and place directly on the oven rack, which I would place just above the middle of the oven. Bake for about 1 hour or until cooked all the way through. This stage can be sped up in the microwave and then finished in the oven to crisp up the skin.

While the potatoes are cooking, prepare your fillings. If using bacon, fry gently with the leeks until the bacon is golden and the leeks are soft. Set aside.

To melt the onions, add 1 tsp oil to a small pan or pot and add the sliced onions, cooking over moderate heat for 10 minutes so that the onions become soft and sweet.

If using greens, add 1 Tbsp oil to warm frypan with garlic and add a pinch of chilli flakes to the greens, season lightly with salt and pepper and cook until wilted and tender.

When the potatoes have cooled enough to handle, cut in half lengthways and scoop out the potato flesh. Put into a large bowl along with the butter, sour cream, cream and seasoning. Mash well until they are the desired texture.

Add your fillings to the potato and mix through. Carefully spoon the potato filling back into the potato skins and place in a roasting dish. Bake in oven at 180degC for 15-20 minutes or until the potatoes are heated through and the tops have become golden.


• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.

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