Baked Spuds with Chilli Pumpkin Topper

Ideal to accompany a barbeque or as a light meal or snack.

Recipe by: Vikki Leng, for details please click here.

Ingredients

8 medium sized potatoes, scrubbed
1 tbsp oil
Salt
1/2 onion, chopped
3 cups diced pumpkin
1/4 red capsicum, chopped
1 tbsp sweet chilli sauce
1/2 cup water
Pepper to taste

Method

1. Preheat oven to 200°C. Brush potatoes with a little of the olive oil and rub with salt. Wrap in foil and arrange on baking tray. Bake until tender, 45 - 50 minutes.
2. Heat remaining oil in a saucepan and stir-fry onion, pumpkin and capsicum 2 minutes. Stir in sweet chilli sauce and water. Cover and cook gently 10 minutes, then season with pepper.
3. Split each potato in half and top with the pumpkin mixture.

Tips:
· Desiree, Russet Burbank and Spunta potatoes are especially good varieties for baking.
· To save time, pierce each potato with a skewer several times. Cook on high in a microwave oven 10 minutes then bake in conventional oven 20 minutes.
· Serve with grated tasty cheese and thick yoghurt or sour cream on the side.