The humble Spud! Mash, roasted, fried, chipped, so many ways to cook them. This recipe is the roasted jacket potato then loaded up with leftovers from the fridge. In a way it’s a street van food without the $15+ bill. Try using potatoes that have a thick skin so it gives a crunchy outer texture.
- 4 large Spuds
- Sour cream
- Tomato sauce
- Preheat oven to 180c Fan
- Wrap each spud in Alfoil with garlic and butter. Roast for 1.5hr
- Cook down sliced mushrooms in garlic butter till tender
- Once spuds are cooked reheat meatballs
- Remove spud from foil and slice it to 4, then start loading it up!!
Cooking with Cameron
The Fathering Project