Whoever said you need to give up your favourite comfort foods this winter? We love this healthy take on boerie rolls with a baked potato and some fresh toppings.
SERVES 4 // COOKING TIME 40 min
4 large potatoes
500 g boerewors
1 cup sour cream
1 cup chakalaka
1 red onion, finely diced
1 cup corn, cooked
5 g chopped parsley
1. Portion the boerewors into four 10 cm pieces by twisting the skin into a knot and cutting. Cook the boeries in a saucepan on high heat, until fully cooked.
2. In a pot, cover the potatoes with cold water and bring to a boil. Once the water is boiling, lower the heat and allow to simmer for 25 minutes. Drain and dry the potatoes, and place in a roasting tray. Then drizzle and brush the potatoes with olive oil until completely covered. Allow to bake for a further 30 minutes until completely tender and golden.
3. To serve, cut lengthwise through the potato, fill with boerewors, sour cream, chakalaka, gherkins, red onion and corn. Garnish with chopped parsley and enjoy.
Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za
Speaking of baked potato… These stuffed spuds make the best budget-friendly sides!