Butter Chicken Stuffed Potatoes

Serves 12

Ingredients:

• 6 large roasting potatoes, pricked all over

• 250g Barker’s Professional Butter Chicken Meal Sauce

• Juice of 1 lemon

• Handful of chopped chives

• Sea salt flakes

Method:

1. Place the pricked potatoes on a spray-oiled cooling rack sitting on an oven tray.

2. Place into a preheated 190oC oven for 55 minutes.

3. Remove from the oven and allow to cool enough to handle. Cut the ‘lid’ off the top two-thirds of the potato.

4. Using a spoon dipped in cold water, scoop out the flesh. With the oven turned off, place the potato casings back into the oven to lightly dry the inside whilst making the filling.

5. In a mixing bowl add the Barker’s Professional Butter Chicken Meal Sauce, then suspend a mouli or sieve over the mixing bowl.

6. Push the flesh through the sieve suspended over the bowl.

7. Add the lemon juice and chives, mixing well to combine.

8. With either a spoon dipped in a bowl of cold water or a piping bag without a tip, fill the potato base and lid. Refrigerate to set for 2 hours.

9. Place the lid back on, spray with oil and top with sea salt.

10. Reheat in a 215oC oven for 10 minutes.

 HANDY HINTS:

Jazz up your potato mash with crumbled sheep’s feta or tasted, crushed cashews.

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