Whoever said you need to give up your favourite comfort foods this winter? We love this healthy take on boerie rolls with a baked potato and some fresh toppings.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
4 large potatoes
500 g boerewors
1 cup sour cream
1 cup chakalaka
Gherkins, chopped
1 red onion, finely diced
1 cup corn, cooked
5 g chopped parsley

METHOD
1. Portion the boerewors into four 10 cm pieces by twisting the skin into a knot and cutting. Cook the boeries in a saucepan on high heat, until fully cooked.
2. In a pot, cover the potatoes with cold water and bring to a boil. Once the water is boiling, lower the heat and allow to simmer for 25 minutes. Drain and dry the potatoes, and place in a roasting tray. Then drizzle and brush the potatoes with olive oil until completely covered. Allow to bake for a further 30 minutes until completely tender and golden.
3. To serve, cut lengthwise through the potato, fill with boerewors, sour cream, chakalaka, gherkins, red onion and corn. Garnish with chopped parsley and enjoy.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

Speaking of baked potato… These stuffed spuds make the best budget-friendly sides!

The post Ditch the bread for these baked potato boerie rolls appeared first on MyKitchen.

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!

The post COOK THE COVER: 3 stuffed potatoes you need to try now appeared first on MyKitchen.

Mb’atten is the traditional name of these savoury potatoes with turmeric rice and is the Libyan version of a stuffed spud. Try our take on this traditional African dish!

SERVES 6 // COOKING TIME 1 hour

INGREDIENTS
For the savoury potatoes
1 onion, chopped
2 green chillies
1 garlic clove
1 tsp ginger
1 cinnamon stick
1 tbsp tomato paste
1 kg beef mince
500 g baby potatoes, parboiled and cut into wedges
1 tsp turmeric
¼ cup water
For the turmeric rice
2 cups rice
1 tsp turmeric
3 cardamom pods, crushed
Handful coriander
1 spring onion, chopped

METHOD
For the savoury potatoes
1. Heat some oil in a large pot and fry the onion and chilli for 5 minutes. Add the garlic, ginger and cinnamon, and heat until fragrant, about 2 minutes.
2. Then add the tomato paste and mince. Once the mince has browned, add the potatoes, turmeric and water. Simmer for 10 minutes.
For the turmeric rice
1. Cook the rice according to packet instructions, adding the turmeric and cardamom to the cooking water.
2. Serve the savoury potatoes with the turmeric rice, fresh coriander and spring onion.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The options for potatoes are endless! You can enjoy this veggie favourite in all kinds of ways, but we tend to prefer ours extra spicy. Make these smashed potatoes with Bombay spice to see why!

The post Libyan savoury potatoes with turmeric rice appeared first on MyKitchen.

With only five ingredients, these stuffed spuds with sardines and sour cream are ideal for your fast weeknight dinner mash-up!

SERVES 6 // COOKING TIME 10 min

INGREDIENTS
2 tins sardines, drained
1 red onion, finely chopped
Handful parsley, chopped
6 potatoes, roasted whole
1 cup sour cream

METHOD
1. Combine the sardines, red onion and parsley, and season well.
2. Slice each still-hot roasted potato in half and stuff with the sardine filling.
3. Add a dollop of sour cream to each one. Season well and serve.

Recipe & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder // HMimages.co.za

Keen to try more sardine recipes? Why not make this Sicilian sardine pasta?

The post Stuffed spuds with sardines and sour cream appeared first on MyKitchen.