METHODPreheat the oven to 190C. Prick the potatoes with a fork in several places then bake for 60 minutes until cooked through.
Half the potatoes lengthways and scoop out the flesh into a bowl leaving a 1/2cm thick shell. Mash the potatoes lightly then add the Sacla Stir-in, cheese and spring onions.
Sit the potato shells on a baking sheet, spoon in the filling and grind over some black pepper. Raise the oven temperature to 200C and bake for 15-20 minutes until golden and piping hot.
Serve with a crisp green salad.
For even more delicious recipes using Sacla Products, please visit their website.
Serves: 4
Preparation: 15 mins
Cooking: 70 mins
4 medium sized Albert Bartlett Original Rooster Potatoes
190g jar of Sacla Tomato & Olive Stir-in
250g mozzarella (drained and diced)
4 spring onions (finely chopped)