Pizza Stuffed Twice Baked Potatoes

Prep: 15 mins | Cook: 120 mins | Total: 135 mins | Quantity: 2 portion

Ingredients

Instructions

1. Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6
2. Scrub your potato to remove any dirt, pat dry, prick all over with a knife or fork then rub the skin with a little olive oil.
3. Place in a baking tray, sprinkle over some salt then bake for 1 – 1 ½ hours – test if it’s done by poking with a pointed knife – the skin should be crispy and the flesh soft. Cook for a little longer if necessary.
4. Leave the potato to cool slightly (or completely if you want to finish it later) then cut it in half lengthways.
5. Using a spoon, scoop out the flesh into a bowl, being careful not to tear the skin. Lay the empty skins back in the baking tray
6. To the potato flesh add the tomato puree, cheese, mustard, garlic granules, basil and a pinch each of salt and pepper
7. Spoon the mixture back into the empty skins, sprinkle with grated parmesan and bake at the same temperatures as above for 20-25 minutes till piping hot.

Notes

• Cool and chill the baked potatoes ready to scoop and fill another time
• Chill once scooped and filled
• Vary your fillings - try vegan pepperoni, dried chilli or red pepper flakes, artichoke hearts, pesto, cooked mushrooms and onions

Recipe by The Cook & Him at https://thecookandhim.com/recipes/twice-baked-potatoes/