Stuffed Potato Shells

Name: Stuffed Potato Shells
Ingredients: 1 red onion, finely chopped; 3 sticks celery, chopped; ¼ pint (150 ml) soured cream; A few spring onions, sliced; 2 oz (50 g) melted butter for brushing; 6 large potatoes; 2 large dessert apples, peeled and chopped; 2 tablespoons chives; 4 oz (110 g) walnuts or salted peanuts; Sea salt and freshly ground black pepper; Ground nutmeg; 12 oz (350 g) cottage cheese; 8 oz (225 g) button mushrooms, sliced; 2 smallish courgettes, sliced

Preparation info

Difficulty
Medium

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

This recipe from the actress Nanette Newman is a perfect summer lunch for six people. The potatoes are twice baked, thus making crisp shells. The filling should be added at the last moment, otherwise the shells will become soggy.

Ingredients

6 large potatoes
2 oz (50 g) melted butter for brushing

Lunch
August
Vegetarian

Method

Bake the potatoes in their jackets in a moderately hot oven (gas mark 6/400°F/200°C) for about an hour or until they are cooked through. Leave them to cool slightly, then cut each one in half and scoop out the middle using a small spoon.

Leave a fairly thick skin, then brush the shells with melted butt