Tuesday, 17 March 2020

'Loaded' Baked Potatoes re-loaded


Carole's Chatter: Loaded Baked Potatoes Re-loaded


I realised after I did these "loaded" baked potatoes that this would probably mean something quite different in America.

They are really stuffed jacket potatoes.

First I scrubbed the potatoes and then baked them in their jackets until they were cooked – can be up to an hour if they are big ones.  I did prick each one several times with a knife to stop them splitting.

When they are done you take them out and leave them to cool until you can handle them.  You cut the top off with a sharp knife and then scoop out the cooked potato with a spoon taking care not to leave too little around the outside.  You want the potato to maintain its structure and not collapse.

Then I mixed the cooked potato in a bowl with:

Knobs of butter
A handful of grated cheese – in my case a mixture of parmesan and mozzarella
A finely diced spring onion (scallion)
A chopped red chilli (with a few pieces reserved for garnish)
A diced and lightly cooked bacon rasher.

Then you spoon the mixture back into the potato.  You always seem to have mixture left over so I do it wrapped in foil so as not to waste it.  Top each potato with a sprinkle of cayenne pepper or paprika, depending on how hot you like it.

You only have to cook it for say 20 minutes more.  Garnish before serving with a little green herbs, in this case dill, and the reserved chilli pieces.

This was yum.  If I had had some sour cream and/or crème fraiche on hand I would have added a little to the mix.

3 comments:

  1. Yum! We seem to be doing a lot of baked potatoes at the moment. I think it is to do with the change in weather or something!

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  2. We often call these "twice-baked potatoes" in the USA. Sounds like a great fall dish.

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  3. That's a classic! I cut the potatoes in half and scoop them out -- that way I can pile the copious filling higher, and there aren't any extras.

    best... mae at maefood.blogspot.com

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