Serves:

4

Description:

Ideal to accompany a barbeque or as a light meal or snack.

Ingredients:

• 8 medium sized potatoes, scrubbed
• 1 tbsp oil
• Salt 1/2 onion
• 1/4 cauliflower, cut into small florets, stalks chopped
• 1/2 – 1 tsp curry powder
• 1/2 tsp turmeric
• 1 tsp chopped garlic clove (optional)
• 2 spring onions, sliced
• 3 tbsp light sour cream

Method:

1. Preheat oven to 200°C. Brush potatoes with a little of the olive oil and rub with salt. Wrap in foil and arrange on baking tray. Bake until tender, 45 – 50 minutes.
2. Heat remaining oil in saucepan and stir-fry onion, cauliflower, curry powder, turmeric and chopped garlic clove (if using). Stir in 2/3 cup water and cook gently until cauliflower is tender, about 10 minutes. Stir in sliced spring onions and sour cream.
3. Split each potato in half and top with the cauliflower mixture.

Tips:

• Desiree, Russet Burbank and Spunta potatoes are especially good varieties for baking.
• To save time, pierce each potato with a skewer several times. Cook on high in a microwave oven 10 minutes then bake in conventional oven 20 minutes.
• Serve with grated tasty cheese and thick yoghurt or sour cream on the side.

Recipe by: Vikki Leng

Website: vikkileng.com.au