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Serves 4
INGREDIENTS:
4 large baking potatoes, scrubbed and washed
2 tbsp. sunflower oil
4 oz. canned pumpkin, diced
3 oz. bacon, diced
4 white cabbage leaves, diced
4 cooked carrots, thinly sliced
seasoning to taste
margarine or butter for mashing potato
METHOD:
Preheat oven to 400 F (200 C). Bake potatoes for 1 hour until skins are slightly browned and crisp.
Meanwhile, heat sunflower oil in a pan. Add pumpkin, bacon, cabbage leaves, carrots and seasoning. Fry for 4 minutes until vegetables are starting to brown.
Remove potatoes and cut each one in half. Divide butter or margarine between each half and mash into potatoes.
Spoon pumpkin mixture onto potato halves. Serve hot as a great lunch or quick family dinner.
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