These are pretty darned delicious. As I am in the land of potatoes and cheese right now, I thought this would be a good recipe to share! There is no cheese in this recipe, but you could certainly add it to the top of the final product and just get it all melted and toasty under a grill.
However, as it is so far, dairy free, you may wish to keep it that way!
Make sure the potatoes are well cooked and you are halfway to a really comforting meal! Serve with loads of salad or cooked veggies on the side. You can sub regular potatoes with sweet potatoes for a lower carbohydrate version.
Try some of our other potato centric recipes while you're in carb mode!
Twice Baked Potatoes with Truffle
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Need
- 6 large potatoes
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
- 1 red onion peeled and halved
- 100 Grams cured sausage such as pepperoni or chorizo, chopped into small-ish pieces
- 1 capsicum/bell pepper red, de-seeded and diced
- 3 spring onions, sliced
- 4 egg
- 1 Teaspoon ground turmeric
- 1 Teaspoon smoked paprika
- pink salt flakes and black pepper to taste BUY
Do
- 1
Preheat the oven to 200°C.
- 2
Jab the skins of the potatoes with a fork all over and place them onto a baking tray. Bake for 1 hour. Cool for at least 15 minutes before proceeding. (Don't turn the oven off.)
- 3
Meanwhile, to make the filling place the EVOO, onion and sausage into the Thermomix bowl and chop 3 sec/speed 6. Saute 5 min/Varoma/speed 1/spatter guard or simmering basket in place.
- 4
Remove from bowl and set aside with the diced red capsicum and sliced spring onions.
- 5
Place eggs and seasoning into the Thermomix bowl and blend 20 sec/speed 10.
- 6
When the potatoes are cool enough to handle, cut the top off each potato and scoop out the centre, leaving quite a decent amount of potato all the way around. Place these hollowed potatoes into an oiled baking dish and drizzle them with a little extra EVOO.
- 7
Divide the sausage mixture between them all, then fill them carefully with the egg mixture to the very brim. Transfer to the oven and bake for a further 30 minutes. Serve hot with a salad.
