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Before you jump to Sig's Tomato and potato mash filled potato boats recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Within the Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly when they are not operating as economically as they should. If you’re in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less energy. Maintaining the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to work less frequently, will also save electricity.

As you can see, there are lots of little elements that you can do to save energy, and save money, in the kitchen alone. Natural living is actually something we can all accomplish, without difficulty. Mostly, all it takes is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to sig's tomato and potato mash filled potato boats recipe. To cook sig's tomato and potato mash filled potato boats you only need 12 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Sig's Tomato and potato mash filled potato boats:

1. Provide 4 medium to large potatoes
2. Get 2 good flavoured tomatoes
3. Take 1/2 onion
4. Prepare 2 egg yolks
5. Provide 2 cloves smoked garlic
6. Take 125 gr grated gouda or cheese of choice, I used a sheep gouda
7. Take Salt, pepper, smoked paprika, wild garlic leaf, maze
8. Provide 6 cherry tomatoes of good quality
9. Use 1 large sprig rosemary
10. Use 1 sprig thyme
11. Get 1-2 small spring onions
12. Get Olive oil

Instructions to make Sig's Tomato and potato mash filled potato boats:

1. First boil potatoes for about 25 mins. Cool slightly and scoop out.
2. Set aside the shells. Chop tomatoes, onions and garlic saute
3. Mix with potatoes, add the egg yolks, grated cheese and all the seasonings except rosemary, thyme and spring onions. Fill into the skins and bake for 25 min
4. Saute the whole cherry toms with spring onion, thyme and rosemary
5. Add the tomatoes mix about 10 minutes before around the potatoes. Grate a little more cheese over the potatoes.Bake for further 10 minutes until top starts to crisp.
6. Eat straight away or prepare for next day, chill and make sure they are heated through.
7. Enjoy😊

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