Our Fave Recipes to Make the Most of the Fall Harvest
Gourmandize Staff,
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Loaded Baked Potatoes
They're a quick, easy, and super-tasty solution after a long day. Best of all, baked potatoes warm your belly and you can top them with whatever you fancy. Here are our faves to get you inspired this fall.
Hungry for more? Check out these 35 Healthy Family Dinners to Get You Through the Week
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INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!