Potatoes are the ultimate comfort food – try them in everything from breakfast flapjacks to snack-time skins.
Start with these short and easy potato recipes:
Cut 4 potatoes into 2cm cubes and place in a greased 23cm baking dish. Drizzle with olive oil and season. Bake
at 200°C for about 20 minutes or until golden, stirring halfway. Drizzle over 250ml sour cream and 125ml mayonnaise. Mix through 2 sliced spring onions and sprinkle over 500ml grated mozzarella. Bake for about 20 minutes or until cheese has melted.
Combine 500ml mashed potatoes, 3 eggs, 250ml grated Cheddar and handful chopped chives. Season.
Divide between greased standard 12-hole cupcake pan. Sprinkle over 60ml finely grated Cheddar. Bake at 200°C
for about 30 minutes or until golden brown. Serve with mayonnaise.
Combine 250ml mashed potatoes, 250ml grated potatoes, 250ml cake flour, 250ml grated Cheddar, 60ml milk,
2 crushed garlic cloves and handful chopped parsley. Season. Heat a splash of olive oil on medium and fry
tablespoons of the mixture for about 4 minutes on each side or until golden brown. Serve with fried eggs
and tomato relish.
Potato and ham soup
Bring 2 peeled, diced potatoes, 300g cubed, cooked ham, 1 chopped onion, 2 chopped celery stalks and 1L chicken stock to a boil. Cook on medium for about 15 minutes or until tender. Heat 80g butter on medium and whisk in 60ml cake flour, stirring for a minute. Slowly add 500ml milk, while stirring, for about 5 minutes or until thickened. Add to the soup and stir until smooth. Season.
Cook 500g beef mince on high for about 10 minutes or until browned. Add a 30g packet of taco seasoning.
Slice open the top of 6 baked potatoes. Fill the potatoes with the mince, shredded lettuce, guacamole, tomato salsa and dollops of sour cream.
Loaded potato skins
Cut 4 potatoes into 4 wedges each and mix with a splash of olive oil. Place in a microwave-safe bowl, add a splash of water, cover and microwave for about 10 minutes or until tender. Scoop out the flesh, leaving 1cm rims on the skins. Arrange on a baking tray, skin side down, drizzle with olive oil and season. Cook under a hot grill for about 5 minutes or until crisp. Mash the scooped-out potato with 125ml mayonnaise, 200g crispy diced bacon and a small handful chopped chives. Season. Spoon on top of the skins and sprinkle over 180ml grated Cheddar. Grill for about 3 minutes or until cheese has melted.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTO: DYLAN SWART