Jamie’s stuffed baked potatoes


medium size potatoes
handful of fresh peas
fresh pepper


Bake potatoes as normal, then allow to cool. Once cool, carefully scrape out the potatoes taking care not to damage the skins.

Mix potatoes with the other ingredients.

When mixed, stir fry in a hot pan or wok to which has been added some oil or butter.

When fried, scoop into empty potato skins. Place into oven and cook for 20 minutes.

Serve hot. When served, delicious.

Many thanks to Jamie Thaxter, chef at Lincoln County Restaurant, for sharing this recipe.

The County Restaurant, in the ancient Roman city and county town of Lincolnshire, is one of the best kept secrets in Lincoln. Open for lunch Mondays to Fridays (except Bank Holidays).

Leek and Potato Soup

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One Response to “Jamie’s stuffed baked potatoes”

  1. Dances With Crayons Says:


    : ) Bon appetit, Thankyou Keith

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