Glorious potatoes! There’s so much you can do with this versatile veggie, and we show you how with 3 fun ways to enjoy stuffed potatoes.

SERVES 4 // COOKING TIME 1 hour 50 min

INGREDIENTS
For the potatoes
4 large potatoes
1 tbsp vegetable oil
For the veg topping
½ cup smooth cottage cheese
1 tsp finely chopped parsley
⅓  cup chopped cucumber
1 baby marrow, ribboned
⅓  cup breadcrumbs, toasted
For the minted pea topping
½ cup plain yoghurt
2 tsp lemon juice
1 garlic clove, minced
½ cup peas, blanched
1 tsp olive oil
¼ red onion, sliced
4 mint sprigs
For the cheesy bacon topping
½ cup mayonnaise
1½ cups grated Cheddar
1 tsp paprika
6 slices bacon, chopped and fried
1 spring onion, sliced

METHOD
For the potatoes
1. Preheat oven to 200°C.
2. Prick the potatoes with a fork, brush with the oil and season.
3. Arrange on a baking tray and bake for 1 hour to 1 hour 15 minutes, until crispy on the outside and soft on the inside.
4. Slice a big X into each potato and cool slightly before stuffing.
For the veg topping
1. Mix the cottage cheese with the parsley. Season with salt and pepper, then fill the potatoes.
2. Top with the cucumber and baby marrow, and then sprinkle with toasted breadcrumbs.
For the minted pea topping
1. Mix the yoghurt, lemon juice and garlic and season. Toss the peas with the olive oil.
2. Fill the potatoes with the yoghurt and peas and then top with red onion and mint leaves.
For the cheesy bacon topping
1. Scoop out half of the flesh from each potato and mix with the mayonnaise, 1 cup of the Cheddar and the paprika. Season well and use to fill the potatoes.
2. Sprinkle with the remaining cheese and bake for 5 minutes, until the cheese is melted.
3. Top with crispy bacon and sliced spring onion.

Recipe & styling: Kate Turner
Photography: Gareth van Nelson // HMimages.co.za

What if told you that we have even more options for stuffed spuds? Try this recipe with sardines and sour cream!