“Potacos” with cheese sauce
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- Abigail Donnelly
- Makes 20
- Easy
- Meat-free
- 20 minutes
- 50 minutes
- Constantia Uitsig Sauvignon Blanc 2016
Ingredients
- 10 large potatoes
- Woolworths ghee, for brushing
- 3 avocados, for serving
- Pickles, for serving
- For the cheese sauce:
- 2 T butter
- 2 T flour
- 1 cup milk
- 1 cup mozzarella or Cheddar, grated
- 1⁄4 t nutmeg
- Salt and white pepper, to taste
Cooking Instructions
Preheat the oven to 200°C. Place the potatoes on a baking tray and bake until cooked through, about 40 minutes. Remove from the oven and halve. Scoop out the flesh and place the shells back on the baking tray. Gently brush with melted ghee and grill until golden.
To make the cheese sauce, melt the butter in a saucepan over a medium heat. Whisk the flour into the butter until smooth. Gradually add the milk, whisking continually. Continue stirring until the mixture thickens. Add the cheese and stir until the cheese melts, then remove from the heat. Season with nutmeg, salt and white pepper.
Pour the cheese sauce over the potato skins and serve with the avocado and pickles.
Cook's note: When you’re making mashed potato or gnocchi, save yourself the job of peeling the potatoes (and then having to dispose of the peels) by making these “potacos”. They make a fantastic party snack.
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