Method
1.
Wash and lightly oil the potatoes. Place in the Remoska and cook for 1 to 1½ hours, depending on their
size.
For the cheese filling
1.
Mix together the egg yolks, butter, milk, cheese and parsley. Season to taste with salt and cayenne pepper.
2.
When the potatoes are cooked, slice them in half lengthways. Scoop out the potato, leaving the jacket
½cm (¼”) thick. Mash the cooked potato into the cheese mixture.
3.
Scoop the mixture into the jackets and return the filled potatoes to the Remoska. Cook for a further 15 to
20 minutes.
For the egg & mushroom filling
1.
In a frypan, lightly fry the chopped onion, garlic and mushrooms in the butter for about 5 minutes. Remove
from the heat and mix in the eggs, milk and lemon juice. Season.
2.
When the potatoes are cooked, slice them in half lengthways. Scoop out the potato, leaving the jacket
½cm (¼”) thick. Mash the cooked potato into the egg mixture.
3.
Scoop the mixture into the jackets, sprinkling with a little grated cheese if desired, and return the filled
potatoes to the Remoska. Cook for a further 15 to 20 minutes.
Cooking times are the same for Standard and Grand.
RECIPES
BAKED POTATOES WITH SAVOURY FILLINGS
Standard
Grand
Serves 4
Serves 8
Cheese filling
Standard
Grand
Serves 4
Serves 8
Egg & mushroom filling
Standard
Grand
Serves 4
Serves 8
Large potatoes, washed
4
8
Oil, as needed
Egg yolks
2
4
Butter
50g/2oz
100g/4oz
Milk
50ml/2fl oz
100ml/4fl oz
Cheddar cheese, grated
2 tbsp
4 tbsp
Fresh parsley, chopped
2 tbsp
4 tbsp
Salt and cayenne pepper
Onion, very finely chopped
1
2
Garlic clove, crushed
1
2
Mushrooms, finely chopped
100g/4oz
225g/8oz
Butter
25g/1oz
50g/2oz
Hard-boiled eggs, finely chopped
2
4
Milk
3-4 tbsp
6-8 tbsp
Lemon juice
1 tbsp
2 tbsp
Salt and black pepper
Cheese, grated
if desired
if desired
