Ingredients with Measurements:
- 4 large baking potatoes
- 1 cup of finely chopped biltong
- 1/2 cup of sour cream
- 1/2 cup of grated cheddar cheese
- 1/4 cup of chopped fresh chives
- Salt and pepper to taste
Special equipment needed:
- Oven
- Baking sheet
- Mixing bowl
- Fork
- Knife
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Wash the potatoes and prick them all over with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until they are tender when pierced with a fork.
3. While the potatoes are baking, prepare the biltong stuffing. In a mixing bowl, combine the chopped biltong, sour cream, grated cheddar cheese, and chopped chives. Season with salt and pepper to taste.
4. Once the potatoes are done, remove them from the oven and let them cool for a few minutes.
5. Cut off the top third of each potato and scoop out the flesh with a spoon, leaving a shell about 1/4 inch thick.
6. Mash the potato flesh with a fork and add it to the biltong stuffing mixture. Stir well to combine.
7. Stuff the potato shells with the biltong mixture, mounding it slightly on top.
8. Return the stuffed potatoes to the baking sheet and bake for an additional 10-15 minutes, or until the cheese is melted and the filling is heated through.
9. Serve hot, garnished with additional chopped chives if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour 15 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 435
- Fat: 18g
- Carbohydrates: 47g
- Protein: 23g
- Fiber: 5g
- Sodium: 500mg
Substitutions for ingredients:
- Biltong can be substituted with beef jerky or shredded cooked beef.
- Sour cream can be substituted with plain Greek yogurt or mayonnaise.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add diced bell peppers or onions to the biltong stuffing mixture for extra flavor and texture.
- Top the stuffed potatoes with crumbled bacon or sliced avocado before serving.
Tips and tricks:
- Make sure to prick the potatoes all over with a fork before baking to allow steam to escape and prevent them from exploding in the oven.
- Use a spoon to scoop out the potato flesh, leaving a thin layer of potato inside the shell to help it hold its shape.
- If the biltong stuffing mixture is too dry, add a splash of milk or cream to moisten it.
Storage instructions:
- Leftover stuffed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed potatoes, place them on a baking sheet and bake in a preheated 350°F (180°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed potatoes on a bed of fresh greens or alongside a simple salad for a complete meal.
- Garnish with chopped fresh herbs or a drizzle of hot sauce for extra flavor.
Garnishes:
- Chopped fresh chives or parsley
- Crumbled bacon
- Sliced avocado
- Hot sauce
Pairings:
- A crisp green salad
- Steamed vegetables
- Roasted root vegetables
- Grilled steak or chicken
Suggested side dishes:
- Garlic bread
- Corn on the cob
- Roasted sweet potatoes
- Creamed spinach
Troubleshooting advice:
- If the potatoes are not cooked through after 45-60 minutes, continue baking them until they are tender when pierced with a fork.
- If the biltong stuffing mixture is too wet, add more cheese or sour cream to thicken it.
- If the biltong stuffing mixture is too dry, add a splash of milk or cream to moisten it.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before handling food.
- Store leftover stuffed potatoes in the refrigerator and consume within 3 days.
Food history:
- Biltong is a traditional South African snack made from dried and cured meat, similar to beef jerky.
Flavor profiles:
- The biltong stuffing mixture is savory and slightly salty, with a hint of tanginess from the sour cream and chives.
Serving suggestions:
- Serve the stuffed potatoes as a main dish for lunch or dinner, or as a hearty side dish for a barbecue or potluck.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: South African