Name: Salami-stuffed baked potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: No cuisine available
Ingredients: potatoes 4-6large,olive oil 2T,sea salt and freshly ground black pepper, to taste ,Woolworths smoked spicy salami sticks, chopped 85g,Woolworths pepperoni salami sticks, chopped 85g,Woolworths Blue Rock cheese 100g,Woolwortsh Grated Mature Cheddar Cheese 2cups,leeks, sliced 2,olive oil 2T,butter 100g,fresh bay leaves 1-2,lemon, juiced 1,Woolworths pickled red onion petals, for serving ,chilli flakes, for serving

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Potato recipes

Salami-stuffed baked potatoes

30 minutes

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Dinners under

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Christmas recipes

Abi’s Christmas potatoes three ways

20 minutes - 1 hour

Abi’s Christmas potatoes three ways

Serves 6 -8

Difficulty Easy

Prep Time 10 - 15 minutes

Cooking Time 20 minutes - 1 hour

Ingredients

for the Hasselback:

10 large potatoes, unpeeled
1x 330 g tub Woolworths free-range duck fat
Maldon salt, to taste

for the potato stacks:

10 large potatoes
1 x 330 g tub Woolworths free-range duck fat
Maldon salt, to taste
Fresh bay leaves (or sage, thyme or rosemary), torn

for the deep-fried potatoes

10 large potatoes
3-4 cups vegetable oil (sunflower or canola)
Salt, to taste

Method

For the Hasselback: prep time 15 min

1. Preheat the oven to 180ºC
2. Using the handles two wooden spoons as a way of ensuring you don't cut the potato all the way through, place a potato so it is resting between the handles and slice very thinly. Repeat with all the potatoes.
3. Drizzle each Hasselback with 1-2 t of melted duck fat. Sprinkle with salt and roast in the oven for 1 hour or until golden brown and tender.

For the potato stacks:

1. Preheat the oven to 180ºC
2. Peel the potatoes, then slice very thinly with a mandoline.
3. Place the potatoes in low stacks on a sheet pan lined with baking paper. Drizzle liberally with duck fat, sprinkle with salt and bay leaves and roast in the oven until soft, about 20 minutes, keeping an eye that they don’t burn.

For the deep-fried
1. Peel the potatoes and place in a large pot of salted water and bring to the boil. Parboil until just tender.
2. Drain the water, place them back in the dried pot and shake them about to roughen up the edges.
3. Fill a large, clean and dry pot with the sunflower oil. Place over a medium-high heat.
4. Fry the roughened in the hot oil for 15-20 minutes or until deeply tender and golden brown. Drain, using a slotted spoon and sprinkle with salt. Serve immediately.

Cook’s note: To save time, you could slice your potatoes for your stacks the day before and leave them covered in water in the fridge overnight, ready to be popped in the oven the next day.

Find more potato recipes here.

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Every-grain vegetable stew

Coronation chicken-and-corn toasties

Salami-stuffed baked potatoes

Kassler chop tray bake

Leg of lamb with harissa brinjals

Apple-and-honey-glazed gammon

Braised duck in caper-artichoke butter

Beef shin osso buco with pasta

Boerewors bredie with creamy mash

Kale and leek bake

Whole poached chicken

Chicken liver pâté with sherry jelly

Bertus Basson’s ultimate braaibroodjie and braaied rump steak

Abi’s Christmas potatoes three ways

Abi’s Christmas potatoes three ways

Ingredients

Method