Our Recipes

Vegi-stuffed Potatoes

Wash potatoes, pierce skins with a fork. Place on an oven tray. Cook in a moderate oven (180C) for 1 hour or until tender. Cut tops from potatoes, scoop out flesh, leaving a 1cm thick shell. Reserve flesh. Return potatoes to tray. Heat oil in a non-stick pan, add pumpkin, zucchini, spring onions, corn and peas. Cook, stirring for about 5 minutes or until vegetables are tender. Add 1 cup of reserved potato flesh, capsicum, mustard and salt and pepper, cook for about 2 minutes. Spoon mixture into potatoes. Cook in a moderately hot oven (180C) for about 10 minutes. Serve potatoes topped with combined cottage cheese and chives.

Vegi-stuffed Potatoes Ingredients
Ingredient Quantity Description Stallholders
Mustard2 teaspoonsdijon
Capsicum1 smallred, finely chopped
Peas1/4 cup
Corn1/2 cupkernels
Onions4spring, thinly sliced
Zucchini1 mediumgrated
Pumpkin150 gramspeeled & grated
Oil2 teaspoons
Potatoes4 medium
Saltto taste
Cheese1/3 cuplow-fat cottage
Chives2 tablespoonsfresh, chopped
Pepperto taste

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