Twice Baked Stuffed Potatoes
Author: Suzanne Perazzini
Serves: 4
- 4 well-shaped baking potatoes
- 1 green pepper, chopped finely
- 4 rashers of bacon, chopped
- ½ cup sour cream
- 1 cup grated Edam cheese
- Salt & pepper
- 125gms/4.5oz corn
- 2 tbsp chopped parsley
- Preheat the oven to 180°C/350°F
- Wash the potatoes and pierce several times with a fork.
- Place on an oven tray, place in the oven and bake for an hour.
- Remove and cool until you can handle them.
- Cook the bacon until crisp.
- Scoop the filling out of the potato skins and place in a bowl.
- Place all the other ingredients except ½ cup of grated cheese in with the potato and mix together.
- Spoon the mixture into the potato shells.
- Distribute the rest of the cheese on top of them.
- Cook in the hot oven for about 20 minutes until the cheese is melted and golden.
- Serve with a green salad.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/low-fodmap-gluten-free-recipe-twice-baked-stuffed-potatoes/
3.2.2265