The Humble Spud

I love Potato's. Anywhere, anytime, anyhow, breakfast, lunch or dinner.

The United Nations has declared 2008, International Year of the POTATO.

There are so many different ways of cooking and serving this wonderful vegetable.

Baked, roasted, boiled, fried, sauteed, etc, etc.

This is one of my favorites, and it can be changed to suit what you have in the store cupboard.

The amounts are not exact and very slap hazard, but then I am that type of cook.

You will need:

Potato's.

Grated cheese.

Spring onions. (diced)

Capsicum. (diced)

Sour cream. (optional)

Butter.

Milk.

Ham or Bacon. (diced)

Seasoning.

Method

Wash and prick some large potato's.

Place in oven (180c) and cook until ready.

Cut them in half and scoop out the flesh, leaving the skins intact.

Place flesh into a large bowl and mash together with butter, milk and/or sour cream.

Then add all other ingreds to the mix and mix in well.

Put the mix back into the skins and top with a little more of the grated cheese and seasoning.

Put all filled skins on to a tray and pop under the grill to brown.

ENJOY.