Ingredients with Measurements:
- 4 large baking potatoes
- 2 tablespoons of Marmite
- 1 cup of grated cheddar cheese
- 1/4 cup of milk
- 2 tablespoons of butter
- 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 pat them dry with a paper towel.
3. Use a fork to poke several holes in each potato.
4. Place the potatoes on a baking sheet and bake for 45-60 minutes, or until they are tender when pierced with a fork.
5. While the potatoes are baking, mix the Marmite, grated cheese, milk, and butter in a mixing bowl until well combined.
6. Once the potatoes are done, remove them from the oven and let them cool for a few minutes.
7. Cut a slit in the top of each potato and use a spoon to scoop out the flesh, leaving a thin layer of potato in the skin.
8. Add the scooped-out potato flesh to the mixing bowl with the Marmite and cheese mixture and mix until well combined.
9. Stuff the potato skins with the Marmite and cheese mixture.
10. Return the stuffed potatoes to the baking sheet and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
11. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 420
- Fat: 19g
- Carbohydrates: 49g
- Protein: 14g
- Sodium: 760mg
Substitutions for ingredients:
- Marmite can be substituted with Vegemite or any other savory spread.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add cooked bacon or ham to the stuffing mixture for a meaty twist.
- Top the stuffed potatoes with chopped scallions or chives for added flavor.
Tips and tricks:
- Make sure to poke holes in the potatoes before baking to allow steam to escape and prevent them from exploding.
- Use a spoon to scoop out the potato flesh to avoid tearing the skin.
- If the cheese is not melted and bubbly after 10-15 minutes, broil the potatoes for an additional 1-2 minutes.
Storage instructions:
- Store any leftover stuffed potatoes 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 oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed potatoes on a bed of greens for a colorful presentation.
Garnishes:
- Top the stuffed potatoes with a dollop of sour cream or Greek yogurt for added creaminess.
Pairings:
- Serve the stuffed potatoes with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted broccoli
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the potatoes are not tender after 45-60 minutes of baking, continue baking them until they are tender when pierced with a fork.
Food safety advice:
- Make sure to wash the potatoes thoroughly before baking to remove any dirt or debris.
Food history:
- Marmite is a savory spread made from yeast extract that originated in the UK in the late 19th century.
Flavor profiles:
- The Marmite and cheese stuffing is savory and umami-rich, while the baked potato skin adds a crispy texture.
Serving suggestions:
- Serve the stuffed potatoes as a main dish for lunch or dinner.
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Taste: Savory, Umami, Rich, Tangy, Comforting