So as you probably know by now, my family and I are on holiday at the moment as South Africa is celebrating our wonderful Summer (although right now it’s more like Cape Town in Winter… rainy, windy and misty). We are incredibly fortunate to be in one of the most beautiful areas of the country close to the Garden Route.
I know I promised posts about all the wonderful things we’ll be doing but honestly, I just don’t get time to spend in front of my laptop. If we’re not busy playing on the beach or exploring on the rocks, we’re eating ice cream or cooking something incredible! This holiday has certainly allowed my mojo to flourish!
And even though I’ve cooked things like Spicy Gammon linguini (with the leftovers from Christmas) and the most amazing burgers I’ve ever tasted, I didn’t photograph any of it. The fresh sea air must do something to people’s appetites because the moment the food is placed on the table, it disappears. Of course that isn’t great when it comes to my blog, because I can’t bear to post a recipe without a photo.
But luckily, last week, I made really fabulous stuffed potatoes (If I may say so myself) and the only reason they weren’t gobbled up in a second, was because the meat on the braai wasn’t ready yet. I quickly plated them up and took them outside to take some photo’s. On the way out the door, my brother and husband both cornered me and asked whether they could taste. A quick slap of their hands and a growl from me, made the answer clear.
These potatoes really were a hit and even though they’re quite decadent, the ingredients can easily be swapped out for healthier / lower fat options. Yogurt, spinach, feta cheese, peas…anything goes. You could also leave out the meat if you wanted a vegetarian option. They’re great as a side dish but I would love one on top of some fresh rocket (arugula) as lunch.
And just so that I don’t seem like a liar, I’ve added some photo’s of our holiday. Jealous yet?
4 large potatoes, boiled / baked in foil
150g (5.29 ounces) bacon, chopped
150g (5.29 ounces) mushrooms, chopped
1 onion, finely chopped
2 garlic cloves, crushed
250ml (8.45 fluid ounces) sour cream
salt & pepper to taste
1 cup grated cheddar cheese
- In a large pan, fry the bacon, mushrooms, onion and garlic until everything is golden brown and the bacon has started crisping up.
- Combine the bacon mixture with the sour cream and seasoning. Cut a slit into the potatoes and stuff some of the mixture into the potato and cover with some of the cheese.
- Place under the grill of the oven for 5-10 minutes until the cheese has melted and the potatoes are warmed through.