Mimi’s recipes

 If possible use a waxy a potato – wash & dry

 Bake potato in microwave until the flesh is soft and can be separated from the potato skin
easily (time in microwave is dependent on type and size of potato)
 When potato has cooled and can be handled scoop the potato flesh from the skin without
damaging the potato skin
 Mix the potato flesh with some butter, grated cheese, salt & pepper to taste - until you are
happy with the taste and consistency.
 Fill the potato skins with the cheese/potato mixture and place on a baking tray.
 Sprinkle top of potato with a little cheese
 Bake in the oven for 20 mins at 180C (until cheese is golden brown)

 I have deliberately not put quantities as it is basically how you like the taste of the mixture
but as an example if cooking 4 large potato’s I would suggest:-
 200 – 300 grams of cheese – I have always used English cheddar cheese as it is better for
cooking.
 50 – 60 grams butter.

 Peel and boil potato’s

 Allow to cool before next step
 Mash potato’s adding crushed garlic and mayonnaise to make smooth consistency
 Chop some spring onions and add as required.
 Allow to cool in fridge.

Once again it is difficult to put quantities as the whole recipe is dependent on how you want it to
taste. i.e. strong garlic or a hint – a creamier on consistency means more mayonnaise.

Good Luck
 Garlic Potatoes

Ingredients
Serves: 6 

 8 medium Desiree potatoes, peeled and cut into quarter

 Approximately 1 tablespoon crushed garlic
 Mayonnaise
 salt and black pepper to taste
 Chopped Spring onion (optional)

Method

1. Place the potatoes in a large pot, and cover with water. Bring to the boil, and cook for until
easily pierced with a fork.
2. Drain the potatoes, mash the potatoes to the consistency required and allow to cool for 10
– 15 minutes.
3. Add the garlic and mayonnaise. Mix together and add salt and pepper according to taste.
4. Add the spring onion and mix.

Once again as with the previous recipe it is very much dependant on personal taste. You can add
or reduce the amounts of garlic and mayonnaise to suit your palate.

I always use Hellmans mayonnaise and put the garlic through a garlic press.