Submitted by Rochelle
Potato bake stuffed pumpkin
Ingredients
- 1 whole pumpkin
- 3-4 Potatoes
- 1/2 pkt French onion soup mix
- 4 rasher of bacon
- 300mls cream
- 1 cup grated cheese
- 1/4 cup of bread crumbs
Instructions
- Line slow cooker with foil for easily removal when it's done.
- Cut top off pumpkin and scoop out seeds in the centre.
- Peel and slice potatoes and partially boil til soft.
- Dice bacon and mix with cream, French onion mix, potatoes and half the grated cheese.
- Tip potato bake into pumpkin
- Top with the remaining grated cheese and bread crumbs.
- Add top back to pumpkin and cook for 4-5 hours on high.
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Is the alfoil and bakers paper neccessary to stop the underside of the pumpkin from burning?
Oit looks amazingly delicious…
This was so good! Going to be a regular recipe
This sounds amazing but I’m allergic to cheese , would cream friache work in this receipe ?
I think so yes, if that’s something you can eat 🙂 Or use your normal cheese substitute
Do u use the teatowel trick because of the cheese
I finally got to make this. It was really lovely. It didn’t look like the above picture as I had a pumpkin that only fitted after I had cut some of the peel off…this of course caused it to collapse when we tried to get it out. Something to remember – the size of the pumpkin and the size of the slow cooker 🙂
I would also leave off the lid, because when you lift it, the topping comes off with said lid…
This dish is amazing , it’s the best of both worlds. Creamy potato and baked pumpkin. We use this as a side sometimes for roast meats or steak or even pulled meat. I have leant to put long folded pieces of foil underneath it to help pull it out . Sometimes (but not very often as we just want to eat it lol ) when I take it out I put some cheese and grill the top .
Definitely worth it! Blend the leftovers with chicken stock to make an amazing pumpkin soup!!
We have made this amazing dish a few times now. Really can’t rate it high enough. Delicious. With left overs I scooped it all out , added some chicken stock , when simmered I blitzed it with a stick blender for soup. Oh my gosh it’s the best. Do try it.
Recently made this as I had a whole pumpkin that needed to be used.
I should have turned my slowcooker to warm earlier than I did as mine tends to cook hotter & the pumpkin ended up splitting. Still the flavour was amazing.
We had this with roast pork & it went so well together. Definitely a recipe I will use regularly
I made this with an old fashioned squash. Like a pumpkin, but a little smaller. Didnt have any french onion soup, so added a tsp if harissa. Absolutely delicious:-)
Great suggestions! Thanks Jane 🙂