Potatoes in jackets

Serving: 4

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Directions

Preheat the oven to 220°C.
For the chakalaka filling, mix in 1/3 of the melted cheese.
For the mushroom and spinach, heat the oil and sauté the onion and garlic for a few seconds. Mix in the spinach and mushrooms and cook until all the liquid has evaporated. Pour in the cream and season. Cook for a few more seconds and then mix in the melted cheese.
For the chicken curry, heat the oil in a pot and sauté the onion, garlic and curry. Mix in the cubed chicken, tomato puree and water and cook for (+/- 20 minutes. Mix in the remainder melted cheese.
Slice the top of each potato and scoop out enough potato to form a pocket. Fill with the filling and bake for a few minutes to heat through, sprinkle with spring onion and serve.

6 large potatoes, skin on and par boiled
<h3>Chakalaka salad filling</h3>
1 g chakalaka with butternut
<h3>Creamy spinach and mushroom filling</h3>
15 ml (1 tbsp) sunflower oil
1 small onion, finely chopped
2 garlic cloves, crushed
50 g spinach, chopped
250 g (1 punnet) button mushrooms, chopped
125 ml (½ cup) fresh cream
Salt, to taste
<h3>Chicken curry filling</h3>
30 ml (2 tbsp) sunflower oil
1 onion, chopped
2 garlic cloves, finely chopped 600g chicken breast, cubed
15 ml (1 tbsp) mild curry
600 g (1 tbsp) mild curry
50 g tomato puree
Salt
<h3>Additional Topping</h3>
Cheddar cheese, grated and melted with a little fresh cream Spring onion, sliced