Do you want to perfect dining etiquette and develop excellent party prep skills? Are you looking for ways to have fun with your kids in the kitchen and entertain them with new food ideas? Look no further! To impress your guests and family with fine cooking, this section is all about tips to help you come up with quick and easy meals and host unforgettable gatherings.
6 Large-sized potatoes, unpeeled
1 cup Shredded mozzarella
40 grams Butter
Salt to taste
1 tsp Black pepper
½ cup Sliced black olives
½ cup Boiled beetroot, diced
1 tablespoon Mayonnaise
½ cup California Garden red kidney beans
½ cup California Garden sliced mushrooms
½ cup California Garden whole kernel sweet corn
½ cup Cucumber pickles, cut into small cubes
Ketchup to taste
Mayonnaise to taste
Spray a baking sheet with cooking spray. Add the potatoes and bake in a preheated oven at 180 degrees Celsius for 1 hour.
Take the potatoes out of the oven and cut them lengthwise. Scoop out the pulp from each potato and transfer to a bowl. Add mozzarella cheese and butter and season with salt and black pepper. Mash well until combined then stuff the potato skins with the mixture.
Mix beetroot and mayonnaise in a bowl until combined.
Top stuffed potatoes with olive slices, beetroot mixture, California Garden red kidney beans, California Garden sliced mushrooms, California Garden whole kernel sweet corn and Cucumber pickles.
Garnish with ketchup and mayonnaise and serve.