Baked Potatoes Stuffed with Cranberry Sauce RecipeOrigin: Britain Period: Traditional |
Ingredients:
6 large baking potatoes 
Baked Potatoes Stuffed with Cranberry Sauce Preparation:Method:Wash the baking potatoes thoroughly then prick the skins and place in an oven pre-heated to 180°C. Bake until tender and easily peelable (about 35 minutes). When ready remove the potatoes from the oven and set aside until cool enough to be handled. Cut the potatoes in half then scoop out some the insides (keep quite a bit of the pulp next to the skin and be careful not to pierce the skins). Use about 200ml of the cranberry sauce to stuff the potato halves then re-assemble the potatoes using toothpicks to hold them together. Place the potatoes in a greased baking tray and scatter the scooped out pulp around them. Now combine all the remaining ingredients in a bowl and pour over the sweet potatoes. Return to the oven and bake for about 25 minutes, or until lightly browned. Serve with roast fowl or pork. |
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