POLOKWANE – The potato is probably one of the most versatile vegetables on the planet because of all the different ways you can cook it. Plus, they’re delicious.
You can boil, roast, bake, hassleback, fry, hash and mash them and that’s not even the end of the list.
For dinner tonight, instead of baking the whole potato, try this delicious potato bake instead.
Ingredients
- 1 x tbsp stork margarine
- 1 x onion, finely sliced
- 1 x 410g tin kernel corn or 375 ml fresh corn, whole and cooked
- 1 x chilli, finely chopped (optional, seeded)
- 4 x large potatoes, washed, peeled and cubed
- 1 x KNORR Creamy Garlic and Herb Potato Bake
- 450ml milk
- 250ml cheddar cheese, grated
Method
- Preheat oven to 180°C.
- Heat Stork margarine in a frying pan and fry onion until it is soft.
- Add corn and chilies and continue frying for another 2 min.
- Arrange the cubed potatoes in a greased, ovenproof dish and spoon over the corn and chilli mixture.
- Mix the sachet contents with a little milk to make a paste and stir in the remaining milk.
- Pour over the potatoes, sprinkle with grated cheese and bake for 1 hour until the potatoes are cooked and the cheese is golden brown.
This recipe was found on What’s for Dinner.
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