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.
Bake the potatoes in their jackets in a moderately hot oven
Leave a fairly thick skin, then brush the shells with melted butter, both inside and out, and place them on a baking tray. Put them back in the oven for a further 20 minutes, or until the shells are really crisp.
For the cottage cheese filling mix together the chopped celery, spring onions and apples with the nuts, a good sprinkling of nutmeg, seasoning to taste and the cottage cheese.
For the vegetable filling mix together the mushrooms and courgettes, the onion and the soured cream.
Shortly before eating, fill six of the shells with the cottage cheese filling and six with the vegetable filling. Sprinkle with the chopped chives.
Potatoes are an important food source in at least 128 of the world’s 173 nations.
© 2015 All rights reserved. Published by Mercier Press.