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Microwave Baked Jacket Potatoes with Peanut Stuffing

ingredients

serves 4
4 baking potatoes, about 250 g (9 oz) each, scrubbed and pricked
4 oz (100 g) raw peanuts
1 green pepper, cored, seeded and chopped
few sprigs of fresh parsley
2 oz (50 g) mature Cheddar cheese, roughly chopped
pepper, to taste
2.5 ml (1/2 tsp) hot chilli powder
semi-skimmed milk, to blend

method

1. Spread the peanuts on a browning sheet. Cook, uncovered, 100% (High) 6 minutes, stirring twice.

2. Arrange the pricked potatoes on absorbent kitchen paper. Cook, uncovered, 100% (High) 20 minutes, rearranging twice until tender.

3. Puree the green pepper, parsley, cheese, seasoning and chilli powder in a blender or food processor with enough milk to make a very thick puree.

4. Add the toasted peanuts and blend so that the nuts are chopped but not ground.

5. Check the seasoning, adding more if wished.

6. The filling can be left cold or gently heated.

7. To serve, split the baked potatoes down the centre and spoon in the stuffing mixture.

8. If wished, place the stuffed potatoes under the grill for a few minutes to brown the filling.

9. Serve with a seasonal salad.

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