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.
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!
ReplyDeleteWe often call these "twice-baked potatoes" in the USA. Sounds like a great fall dish.
ReplyDeleteThat'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.
ReplyDeletebest... mae at maefood.blogspot.com