These baked potatoes are topped with tender pickled beetroot and date slices in a mustard mayonnaise - great as a lunch or quick family dinner.
Serves 4
INGREDIENTS:
4 large baking potatoes, scrubbed and washed
2 oz. pickled beets, diced
3 oz. seedless dried dates, diced
2 tbsp. parsley, finely chopped
1 cup mustard mayonnaise
seasoning to taste
margarine or butter for mashing potato
METHOD:
Preheat oven to 400 F (200 C). Bake potatoes for 1 hour until skins are slightly browned and crisp.
Meanwhile, combine pickled beets, dried dates, parsley and mustard mayonnaise. Mix well.
Remove potatoes and cut each one in half. Divide butter or margarine between each half and mash into potatoes.
Spoon beet mixture onto potato halves. Serve hot as a great lunch or quick family dinner.
