Friday, October 17, 2014

Twice Baked Potatoes

There is nothing that is quite as versatile as the humble potato.  Boiled, sauted, mashed, crisped, chopped and of course baked.  A  baked potato really hits the spot when you're cold and tired and in need of the ultimate comfort food; it should be crispy on the outside and meltingly soft on the inside; lather it in butter,add some cheese and it's nothing short of nirvana.  In fact, the only thing better is a TWICE baked potato which is then stuffed with delicious things.  This 'recipe' (if you can call it that!) is a total winner in our house.  I serve it with a crisp green salad.


one large potato per person (or more if you're very hungry or want leftovers)
diced pancetta
mature cheddar cheese
sour cream

How to:
  • I always start by microwaving the potatoes for a short time to shorten the time in the oven - usually five minutes if I have 4 potatoes in there
  • Place each potato on a metal skewer and place in the oven for approximately an hour.  They are done when you squeeze the skins and they give pleasingly
  • Fry the pancetta until crispy and when the potatoes are ready...
  • Half the potatoes and scoop out the soft flesh and place into a bowl.
  • Add a good dollop of butter, salt and pepper and mix together until smooth
  • Add as much cheese as you like for taste
  • Add the pancetta and spoon the mixture back into the cases and place on a baking tray
  • sprinkle a little extra cheese on the top and a smidgin of smoked paprika
  • Place back in the oven (or under a hot grill if you can't wait any longer) for about 15 minutes, or until the cheese on top has melted and golden brown
  • Serve with sour cream and chopped chives

Image: Peonylim

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