Foodsmiths Recipe by Marilyn
Our Taters portion of this recipe is a creamy, Labneh stuffed potato that is a meal in itself. Throw together a salad to accompany this luscious, easy tater.
You will need...
- 2 Medium size Russet Potatoes
- 4 tablespoons Herb & Garlic Sheldon Creek Labneh
- 4 tablespoons melted butter
- 2 Cleaned and chopped green onions (include the green tails)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 200 grams Ivanhoe Smoked Monterey Jack Cheese
- A little cream if needed
- 1 teaspoon olive oil
Put it together...
Preheat over to 350 degrees. Wash and dry the potatoes, poke a few times with a fork across the top. Bake until tender, a fork should go into the potato very easily, about 45 minutes.
Remove potato from oven. Allow to cool for a few minutes until able to handle. Carefully remove an oval section of the top of the potato and reserve. Scoop out the insides with a spoon into a small bowl. Be careful not to break skin, and leave a little of the potato pulp in the potato to help create a little vessel for the filling.
Mash potato pulp with a fork. Whip in rest of ingredients. Add a dab of cream if the mixture is too stiff. Holding the potato in your hand, gently push the potato mixture into the emptied potato skin. You will have enough potato mixture to pile it high inside the skin. Grate cheese and use half on top of each potato.
Brush the reserved potato tops with olive oil. Place stuffed potatoes and potato tops back in oven and heat through until cheese is golden brown. Remove. Use the crisped little potato tops as a "hat" for each potato. Serve with a Hippitail!
Hippitail (makes two)
The easiest sipper you'll ever make!
1 bottle ice cold coffee-flavoured Tonica Kombucha, or your choice of flavour.
A couple of pepperoncini
Drop the pepperoncini into a chilled glass or mason jar, pour Tonica over top. Let your mixture sit for a few minutes, then sip away. The little bit of heat from the pepper will mingle very nicely with the Tonica, giving it added zip. Cheers!