Cooking with Cameron: Loaded spuds

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. 

Ingredients 

  • 4 large Spuds 
  • Meatballs 
  • Cheese 
  • Coleslaw 
  • Mushrooms 
  • Sour cream  
  • Tomato sauce 
  • Butter 
  • Garlic 

Method 

  1. Preheat oven to 180c Fan 
  2. Wrap each spud in Alfoil with garlic and butter. Roast for 1.5hr
  3. Cook down sliced mushrooms in garlic butter till tender 
  4. Once spuds are cooked reheat meatballs 
  5. Remove spud from foil and slice it to 4, then start loading it up!!  
  6. Enjoy 

 Enjoy 

Cooking with Cameron

The Fathering Project

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