01 September 2010

Baked Potato with Ham & Cheese, Baked Tomato with Salmon & Egg

After the Chinese-style Savoury Bread & Pudding, the next 2 recipes I attempted from my new cook book 小小米桶的零油煙廚房 were Baked Potato with Ham & Cheese and Baked Tomato with Salmon & Egg. I thought they are quite a cute couple =D

Ingredients (this recipe is for 4 pax, 1/2 potato each)

  • 3 medium sized potatos (I use pre-washed US potato)

  • 2 slices of ham - cut into very small pieces

  • Some shredded mozzarella cheese

  • Some dried pasley flakes

  • 2 tbsp fresh milk

  • 1 tbsp Parmesan cheese powder

  • Some freshly cracked black pepper

  • Some salt

  • Optional ingredients: corn kernels, sausage, bacon etc.

  1. Preheat oven to 200 degree celsius.

  2. Wash and scrub the potatoes. Cut 2 of the potatoes into halves. Steam the 4 halves and 1 whole potatoes until cooked, then dig the potato from the 4 halves, leaving just a bit of potato round the rim of the skin.

  3. Mash the potato from the 4 halves as well as the whole potato, add ham pieces, fresh milk, parmesan cheese, salt, black pepper and mix thoroughly.

  4. Spoon the mashed potato mixture into the 4 halves of potato skins.

  5. Top with shredded cheese and pasley flakes.

  6. Bake for about 5 to 10 mins till cheese turns golden brown.
Hmmm... looks delish! I think potato and cheese are match made in heaven.

Ingredients (for 4 pax, I halved the recipe)

  • 4 medium size cooking tomatoes (beef tomatoes preferably)

  • 1/2 can of tuna or salmon (I use salmon)

  • 1 hard boil egg

  • 1/3 Jap cucumber

  • 2 tbsp sweet corn kernels

  • 1 and 1/2 tbsp mayonaise

  • Some shredded cheese

  • Some pasley flakes

  1. Preheat oven to 220 degree celsius.

  2. Cut hard boil egg and cucumber into cubes. Mix the tuna/salmon with the egg, cucumber, corn kernels, mayonaise thoroughly.

  3. Wash the tomatoes, slice open the top and dig out the flesh such that it becomes a holder. Slice the base so that the tomato stands well.

  4. Spoon the mixture from (1) into the tomato holder. Top with shredded cheese and pasley flakes.

  5. Bake for 5 to 10 mins until cheese turns golden brown.
*Since I prepare both recipes together, I bake both potato and tomato together at 220 degree celsius for about 10 mins.

Hmmm, looks good as well.

Now for the taste test!

This was SO GOOD. Potato, ham and cheese couldn't go wrong! I even ate the skin, haha.
The tomato was delish too!. Juicy and tangy tomato, creamy mayo salmon, bites of refreshing and crunchy cucumber and corn kernels, topped with sticky gooey cheese... YUMS!

Looking forward to try more recipes from the cook book!


  1. Ellerinize sağlık. Çok pratik ama leziz ve iştah açıcı bir lezzet.


  2. I agree, with cheese and ham - you can't go wrong! Your photos have attested.