Rub the potatoes with olive oil and salt and bake in a pre-heated oven 200 C (400 F) for about 50 minutes or until the skin has reasonably shriveled and inside is soft
Once cool, cut lengthwise and gently scoop out the potato (reserve the potato for home made cutlets or mashed potatoes)
Smear the cavity with some melted butter and stuff each of them with boiled macaroni. Next top with shredded cheese, salt, chili flakes and a sprinkle of dried herbs
Put under the grill for about 5-7 minutes or until cheese has melted and bubbling
Ingredients (Makes 5)
5 Medium sized chilis
75 gm Cream Cheese
50 gm. Cheddar Cheese (Grated)
1 egg (slightly whipped)
1 cup Bread crumbs (I used Panko)
Slit the chili with a sharp paring knife, and gently scoop out all the seeds and slivers
In a small bowl mix the cream cheese and shredded cheese together, taking small portions with your hand stuff each chili with the mixture. Take extra care while filling for these little fiery devils can easily crack
Lightly whip the egg and pour in a shallow plate. Take another plate and tip your bread crumbs in it.
Gently coat the filled chili with egg and then bread crumbs, repeat until all are done.
At this stage you can also fry them, I chose to bake instead.
Gently place them on an oiled baking sheet and bake in a pre-heated oven 180 C (350 F) for about 35 minutes.