Double Baked Sardine Potatoes

I had 2 pieces of left-over canned sardines from the previous night dinner and was wondering what I can do with them. Then I saw a small bag of red potatoes in the fridge and decided to bake! Surprising, the end result looks and tastes … edible … & delicious… heehee…  Maybe it’s due to scarcity & hunger (we only had this and a bowl of salad), but we were left with clean plates… a sign of a satisfying meal (dat’s how I like to think) ;)

Double Baked Sardine Potatoes

Ingredients
Serves 2
6 red potatoes
2 spigs rosemary, chopped
Olive or vegetable oil
Basil or parsley flakes

Mixture 1
2 sardines, mashed
1 red chilli, de-seeded, chopped
1/2 medium onion, diced
salt & pepper
1 lime, squeezed

Directions
Wash and scrub potatoes. Use a fork and poke all over the potatoes. Coat the potatoes evenly with oil (this makes the skin crispe after baking). Bake the potatoes in preheated oven (200C, 400F) for 50 minutes, or till soft (use a fork to test). Cut the cooked potatoes in halves and scoop out the flesh using a spoon or melon ball scooper. Mix the chopped rosemary and potatoes’ flesh in a bowl and then combine thoroughly with mixture 1 using a fork. Transfer the entire mixture back to the individual potato shells and top with basil or parsley flakes. Bake for another 5 minutes. Serve.

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Tagged as: chilli, onion, potato, rosemary, sardine