Stuffed Potatoes

This is quite a simple recipe, but very effective as an entree or a quick [a bit elaborate perhaps] snack. You’ll need:

Potatoes stuffed with cheese and eggs
  • 2 – 3 large potatoes
  • 2 tbsp Grated cheese
  • One egg
  • 1 tbsp flour
  • 1 small onion
  • salt
  • pepper
  • Butter
  • Chicken/Vegetable stock


  1. Trim the potatoes from both ends so a cylinder remains. Wash and scrub. Leave the skin on.
  2. Cut out the flesh inside and finely chop
  3. Boil some salted water or stock. Cook the potatoes for about 6 – 7 minutes.
  4. In the mean time, heat some butter in a pan
  5. Add the finely chopped onions. Fry till transparent.
  6. Add the potatoes. Fry for a further 3 minutes.
  7. Add a cup of stock
  8. Stir in the flour, then the cheese stirring constantly
  9. Add the egg and stir it in.
  10. Stirring constantly, cook on a low flame for 2 – 3 minutes, till the mixture is thick.
  11. Adjust seasoning and take off the heat.
  12. Take the potatoes out of the liquid.
  13. Melt some butter in a pan and toss the potato shells in it for a minute.
  14. Arrange the potatoes on a plate, vertically and fill with the cheese and egg mixture.
  15. Garnish as you wish. I used an olive and a piri-piri.

– Sid

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at