Sage and onion Paxo baked potatoes with chestnuts

Created by chef and restaurateur, Gary Rhodes - combine with his toasted almond broccoli and roast mandarin glazed duck for an unforgettable taste sensation
Sage and onion stuffed Paxo baked potatoes by Gary Rhodes
ITP Images
Sage and onion stuffed Paxo baked potatoes by Gary Rhodes
December 17, 2018


PHOTO BY Efraim Evidor
RECIPE BY Gary Rhodes
PROP STYLING BY Lydia Wessels

INGREDIENTS

spinneysFOOD Sea Salt, to taste
4-6 baking potatoes
200g Paxo sage and onion stuffing mix, loosened with 150ml boiling water
1-2 tbsp butter
100-150g spinneysFOOD Cooked Chestnuts, roughly chopped
4-6 spring onions, finely shredded
spinneysFOOD Pepper, to taste
2-3 tbsp sour cream, optional

METHOD

  • 1

    Heat the oven to 200°C, gas mark 6

  • 2

    Lightly sprinkle sea salt over the baking tray. Prick the potatoes with a fork and place on top of the sea salt

  • 3

    Bake the potatoes for 1½ hours until cooked through

  • 4

    Meanwhile, make the Paxo stuffing following the packet instructions

  • 5

    5 Once the potatoes are cooked, remove them from the oven and leave to one side

  • 6

    Warm a small knob of butter in a pan, once melted add the chopped chestnuts and shredded spring onions, warming in the pan for a minute or two.

  • 7

    Halve each of the potatoes before scooping out the flesh into a bowl, keeping the potato skins aside, ready to refill

  • 8

    Lightly fork the scooped out potato flesh with the buttered chestnut and spring onions and season with salt and pepper

  • 9

    Stir in the sage and onion stuffing into the potato mix along with the sour cream, if using. (The sour cream can be served separately)

  • 10

    Spoon the mix back into the potato skins, leaving a rustic or smooth finish

  • 11

    Place each potato half on a tray; top each potato half with a knob of butter, then put in the oven for 15 minutes to warm through

NOTES

TOP TIP: If baking and stuffing the potatoes in advance, reheat through the oven at 200°C, gas mark 6, for 25-30 minutes.

ALSO TRY

Brighten up your broccoli with this fabulous dish by Gary Rhodes. Pair with Gary's Mandarin glazed duck breast for the perfect accompaniment.
Serve this deliciously sweet dish with Paxo baked potatoes and toasted almond sprouting broccoli for the ultimate dinner party dish
Created by chef and restaurateur, Gary Rhodes - combine with his toasted almond broccoli and roast mandarin glazed duck for an unforgettable taste sensation
Brighten up your broccoli with this fabulous dish by Gary Rhodes. Pair with Gary's Mandarin glazed duck breast for the perfect accompaniment.