Now, everyone who knows me can tell you that I hate cooking. But see, my hate for cooking is actually two-fold, and I think I’ve been making real progress on overcoming of the hatreds. On the one hand, I hate cooking the way most people do. This is a hatred that comes from the boredom of having to come up with something to cook everyday, and then cook it. It’s dreary. The other hatred springs out when I have to cook for other people, and performance anxiety kicks in. The progress I’ve been making involves the first of these two hatreds, and I think it has a lot to do with me becoming a poor student having to come up new ways to use whatever happens to be in my fridge on a given day &emdash; on a shoestring budget.

Today I added another recipe to my repertoire of improvised dishes, and since I’m sitting here digesting it and thinking it’s at least a 7/10, I thought I’d share.

Veggie stuffed potatoes

Stuffed veggie potatoes
Stuffed veggie potatoes
(Oven: 225 degrees C)

3 big potatoes (1 person)


1/2 Carrot
1/2 Red pepper
1/2 Yellow pepper
1/4 Pack of Quornbitar
1/4 Yellow onion
1/2 dl of Cooking cream
1 wedge of garlic
2 pinches of salt
2 pinches of pepper
3 pinches of basil, thyme, oregano or something else
1/2 teaspoon of lemon juice
1 teaspoon of olive oil

Cut the pepper and onion into small pieces. Grate the carrot. Put all the ingredients for the stuffing in a mixer. Season with salt, pepper, garlic, a little bit of lemon juice, a little olive oil and a spice of your choice. I used a mix of French herbs. Run the mixer for a little while, not too long. Chop the top part of the potatoes off to create a lid. Scoop out some of the inside. You can put it in the stuffing if you don’t want to waste it. Fill the potatoes with the stuffing, put in as much as you can. Put the lids on, rub some butter on the top and sprinkle with a little pepper. Cook in the middle of the oven for about 50 minutes. You can pre-boil the potatoes a bit if you want, for a crispier effect. Serve with salad.


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