I love food that draws my attention and appeals to both my visual senses and taste buds, I think we all do.  But how does one visual appeal to a simple dish such as Morogo?

Morogo or Imifino are healthy and tasty, that is without a doubt.   But it is almost predictable how they are going to be served.

This is one of those recipes that are easy to put together.   It can be served as a side dish as it goes perfectly well with roasted chicken or steak and a salad.

Baked Potatoes Stuffed with Morogo and Smoked Mozzarella

Serves: 10


5 potatoes

Potato seasoning

Olive oil

For Stuffing:

30ml (2Tbsp) olive oil

1 big onion, chopped

250g (1 packet) spinach, chopped

15ml (1Tbsp) ground peanuts (optional)

2.5ml (½tsp) dried rosemary

2.5ml (½tsp) garlic salt

2.5ml (½tsp) ground coriander

5ml (1tsp) peri-peri

Freshly ground black pepper

Smoked mozzarrela, chopped


  1. Preheat oven to 200°C.
  2. Wash potatoes and prick them all over using a toothpick or a fork.
  3. Rub potatoes with seasoning and olive oil.
  4. Place potatoes on a lightly greased baking dish and bake until they are soft for 60 minutes.
  5. For Stuffing:  In a large saucepan, heat oil and cook onions until soft.
  6. Add spinach and continue cooking until spinach starts to wild.
  7. Add peanuts, rosemary, garlic salt, coriander, peri-peri and pepper.
  8. Cook for a further minute and set aside.
  9. When the potatoes are cooked take them out of the oven and let cool down for at least 5 minutes.
  10. Cut them in half and scoop out the flesh.
  11. Adding scooped out potato flesh, mix with spinach mix until blended.
  12. Spoon the mix into the potato halves.  Sprinkle with cheese.
  13. Bake for 10 minutes.
  14. Serve.

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2 Response Comments

  • Potato Baker  March 20, 2014 at 5:34 am

    Thull i never eat such dish and its really gonna be fun to made it and try some different taste.

    • Thuli  March 20, 2014 at 3:37 pm

      Hi Potato Baker!

      Thanks. Have fun preparing it and enjoy!


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