Even though the holidays have ended, the party still goes on! If you're not sure what to enjoy next, here's a delightful idea: Leftover Loaded Baked Potato! 🥔
👉 A jacket-style potato mixed with Copra’s Young Thai Coconut Meat, brimming with dietary fiber, rich nutrients, and all-day energy-boosting goodness.
👉 Add in leftovers like eggs, ham, scallions, peppers, parmesan cheese, and more to make this recipe even tastier and more wonderful.
You can create your own at home; just don't forget to reinvent your leftovers into exciting new recipes and #TasteTheDifference
Ingredients
6 large potatoes4 eggs
1 bell pepperÂ
½ cup hamÂ
ÂĽ cup scallions
1 cup Parmesan cheeseÂ
Olive oil
A pinch of SaltÂ
Instructions
Step 1. Preheat the oven to 350°F (175°C). Rinse and dry the potatoes, then poke them several times with a fork. Place the potatoes in a steaming pot and steam for 20-25 minutes until tender.Step 2. Once steamed, allow the potatoes to cool slightly. Slice a thin horizontal layer off the top of each potato. Carefully scoop out most of the flesh, leaving a small layer inside to form a sturdy "potato jacket."
Step 3. Place the scooped-out potato flesh in a mixing bowl. Add the eggs and mash until well combined. Then, add the diced ham, diced Copra’s Young Thai Coconut Meat, chopped scallions, diced bell pepper, and a pinch of salt. Stir until fully mixed.
Step 4. Spoon the potato mixture back into the potato shells, mounding slightly. Top each filled potato with grated Parmesan cheese.
Step 5. Increase the oven temperature to 375°F (190°C) and bake the stuffed potatoes for another 15-20 minutes, or until the tops are golden and bubbly.
Step 6. Remove from the oven and let cool slightly before serving. Serve with ketchup or your favorite seasoning sauce, if desired.
