Wack, Wack, Pour Potatoes
A quick and easy dinner or lunch recipe by Wilcox
- Serves 4
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- 4 x Large (or 8 small) Inca Gold potatoes
- 1 cup Low fat natural yoghurt
- 1 cup Grated reduced fat cheese
- 2 Tspn Prepared whole grain mustard
- ¼ cup Finely diced red or green peppers
- ½ cup Sliced mushrooms
- ¼ cup Finely sliced spring onion
- Microwave, steam or bake the whole, unpeeled potatoes. Mix together the yoghurt, cheese, mustard, mushrooms, peppers and spring onions. Make a deep cross into each potato and pour the sauce over. Serves 4.
- Use the wack, wack, pour technique for all sorts of fillings - baked beans, bolognaise, creamed corn are all great. A great way to use left overs.
- Look for bags in store which clearly show suitable useage. The closing tag will tell you the potato type.
For more inspirational Wilcox's recipes go to their website.
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