Before a shelled pecan is ready to be sold, it must first be cleaned, sized, sterilised, cracked and finally, shelled.

Recipes


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NEW! Pecan and cheese stuffed potatoes

Ideal as a Sunday Tea served with a green salad.

Method
  1. Scrub, then dry potatoes and brush with melted butter.
  2. Bake for 1 hour or until soft at 180°C. Cut in half and scoop out centres.
  3. Mash centres with milk, Pecans, butter, cheese and salt. Fill potato cases with Pecan and potato mixture.
  4. Sprinkle grated cheese on top. Reheat in over for 10 mins. Serve immediately.
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Cooking Time: 80 minutes
Serves: 6

Ingredients
  • 6 medium potatoes
  • 1 tbsp butter, melted
  • 3/4 cup milk
  • 3/4 cup pecans, chopped
  • 1 tbsp butter
  • 3/4 cup tasty cheddar cheese, grated
  • 1/8 tsp salt
  • Extra cheese for topping, grated