8 of your favourite potato
1 tblspn butter
Salt and pepper
1 cup diced Boston ham
1 cup diced fresh pineapple
1 ½ cups shredded tasty cheese
Place the potatoes in an unlined and un-oiled baking tray then roast in a hot oven until very tender. Remove and set aside to cool. Once cool slice in half along the equator. Then using a dessert spoon, scrape out the insides being sure to leave a shell of at least 1cm. Mash the scooped potato together with the butter and season with salt and pepper. Stir the ham, pineapple and 1 cup of the cheddar through the potato. Fill the potato shells with this mixture then sprinkle with the rest of the cheese and place back into a 180° oven until browned. Serve with a salad.
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