BAKED JACKET POTATOES
Oval potatoes : 6 (medium)
Spring Onions : 1 (chopped)
Capsicum : 1 (chopped)
Red bell : 1/2 (chopped)
Yellow bell pepper : 1/2 (chopped)
Chilli : 1 (chopped)
Garlic Flake : 1 (chopped)
Mint leaves (whole) : 10-12
Beaten cream : 1/4 cup
Butter : 2 tbsp
Mustard : 2 tbsp
Grated cheese : 1/2 cup
Oil : 1 tbsp
Salt to taste
Pepper to taste
Scrub unpeeled potatoes.
Boil but they should be still firm
Refrigerate, use next day
Make crisscross slits 2/3 way down the elongated part of potato.
Make sure it stands firmly.
Apply slight pressure at the lower part to open the slit a bit.
Brush inside with butter, sprinkle a bit of salt.
Heat oil in a pan, add chilli, garlic, capsicum and stir.
Add all other chopped veggies except mint leaves, stir-fry.
Take off fire, allow cooling.
Ass salt, pepper, cream, cheese, mustard and mix well.
Meanwhile, bake potatoes in preheated oven at 200deg C for 3-4 minutes.
Remove gently open slits, spoon in veggie mixture into slits.
Brush potato jackets with butter
Return to oven and bake again at 200deg C for 3-4 minutes.
Remove, garnish with mint leaves on top.