Good Morning, Good Morning, Goooood Morning guys! Happy brand-new Monday and a fresh new week full of opportunities, blessings, and doors opening left, right, and center. I hope you are all doing great, because by the grace of God I am doing so well! Now that I — the very important chairperson of our daily kitchen meeting — have arrived, we can officially begin today’s agenda. Please take your seats and prepare your appetites. Today’s star of the show is: Monday Crunchy Stuffed Potato Boats! When I woke up this morning I told myself, “Today we need something different.” Okay okay, I know we are always trying new things in this house, but you know that feeling when your stomach just says, my friend, today we experiment. And let me tell you something interesting about this recipe — this is actually the first time in my whole life that I’m eating a potato on its own. Before this? Never. Impossible. A potato always needed a partner on my plate. I don’t know if it was too rich for me or if I just didn’t trust it to stand alone. But look at me now… taking risks, living dangerously, and eating a solo potato like a true kitchen rebel. Which just proves something: sometimes we have to challenge ourselves to try new things… because we might end up loving them. Now, let me show you how to make these amazing potato boats. How to make Monday Crunchy Stuffed Potato Boats Ingredients: 3–4 medium potatoes 1 tablespoon olive oil Salt & black pepper Filling: ½ cup plain yogurt or mayonnaise 1 small grated carrot 2 tablespoons sweet corn 2 tablespoons chopped cucumber 1 tablespoon chopped fresh parsley or spring onion Optional: a little grated cheese Method: Bake the potatoes: Preheat oven to 200°C. Wash potatoes, pat dry, and rub with olive oil and salt. Bake whole for 40–50 minutes until soft inside. Scoop them: Let cool slightly. Cut in half and gently scoop out a little of the inside (leave a thin layer). Make the filling: Mix the scooped potato with yogurt/mayo, carrot, corn, cucumber, and herbs. Fill & bake again: Spoon the mixture back into the potato halves. Top with a little cheese if using. Bake for another 10 minutes until warm and slightly golden.HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Rainbow Sunday Chicken & Veggie Tray Post navigation Today’s Tasty Pick: Rainbow Sunday Chicken & Veggie Tray
