BAKED POTATOES TWO WAYS

Who doesn't love baked potatoes? In our household we have to make sure we don't eat too many. We love them. This recipe is easy to prepare and it turns out just fantastically delicious. Even if you don't like anchovies, you will like these potatoes....

INGREDIENTS

8 medium-sized potatoes, skin left on
olive oil
sea salt
Filling 1
4 rashers of smoked streaky bacon
8 fresh sage leaves
4 good-quality anchovy fillets in oil, drained
1 clove of garlic, peeled and sliced lengthways
1 lemon
Topping 2
200g light sour cream
100g finely grated gruyère cheese (or similar)
6 slices prosciutto
1 ripe tomato, deseeded & finely chopped
a handful of baby rocket leaves

METHOD:
Preheat oven to 200°C. Wash the potatoes well.
Get 4 potatoes and stick one end of a pineapple or apple corer, into your potato and twist it round and round as you cut through, as if you were coring an apple. Keep the cores to use later.

Lay out the stuffing for each potato: a rasher of bacon topped with 2 sage leaves, an anchovy fillet and a sliver of garlic. Grate over some lemon zest. Fold and twist the stuffing together into a little sausage shape.

Prick all potatoes a few times with a fork and rub them in a little olive oil and sea salt.
Stuff the bacon rolls into each potato. Don't worry if you have bits sticking out at either end.
Cut the potato plugs in half and stuff them back in either end of each potato to keep the stuffing in place. They will stick out a little but this is fine.

Place the potatoes on a baking tray and bake in the preheated oven for about an hour, turning them every so often, until crisp, golden and cooked.

In the meantime, prepare the topping. Combine the sour cream and gruyère in a bowl and season with a little freshly ground black pepper.
Cut the prosciutto slices in half crossways and lightly fry in a non-stick frying pan until crisp and golden. Drain on a paper towel.

When the potatoes are cooked, break the whole ones open, then dollop with the sour cream and cheese mixture, diced tomato and rocket before topping with the crisp prosciutto. Serve one of each per person.

SERVES 4

I love them as part of a baked dinner, here with onion gratin and sausages with homemade BBQ sauce. Both recipes in this blog.

Comments

TOMATO CARPACCIO WITH SPRING ONION & GINGER SALSA

There is only one trick to this salad: the tomatoes must be ripe! The rest is easy and it is so delicious, you will want to make it many times. It would be a fantastic side dish to accompany any recipe. It is exceptionally good. INGREDIENTS 3cm piece of ginger, peeled and roughly chopped 3 spring onions, very finely sliced 40ml sunflower or olive oil 2 tsp good quality sherry vinegar 400g (beef) tomatoes (2-3 depending on size) sliced 2mm thick 1 small green chilli, deseeded and finely chopped 1 1/2 Tbsp finely shredded coriander 1 Tbsp olive oil flaked sea salt METHOD: Put the ginger and 1/2 teaspoon of flaked salt into a pestle and mortar and crush to a fine paste. Transfer to a bowl with the spring onions and stir to combine. Put the oil into a small pan and place on a low heat until just warm: you don't want it to heat too much. Pour over the spring onions and add 1 teaspoon of vinegar. Stir together and set aside. Chop the chili and shred the

SLOW-BAKED LAMB SHOULDER

This is a lamb recipe that is so delicious you are going to make it more than once. A favourite of friends and family. I like to accompany with a couscous salad with feta and almonds and a yoghurt and bean dip . Recipes in this blog. INGREDIENTS 1.8 - 2.2 kg lamb shoulder, with or without the bone 2 tsp sea salt flakes 8 cloves garlic, roughly chopped 6 sprigs rosemary, stripped and leaves chopped 1 Tbsp black peppercorns 100ml extra virgin olive oil zest and juice of 1 lemon 3 Tbsp dried oregano 100ml white wine vinegar METHOD: Preheat the oven to 150°C (fan-forced). Trim extra fat from lamb. If you using a shoulder with the bone, make small incisions on the skin. Grind the salt, garlic, rosemary and peppercorns in a mortar and pestle or small food processor. Add the olive oil, lemon zest and juice and dried oregano. If using a boned shoulder, open out the lamb. Massage the marinade into the lamb. Make sure it goes into the small incisions. Place t

TOFU MEATBALL KORMA

Tonight's meal is the Ottolenghi's Korma Feast. Gosh it was delicious 😋 ! I have been super tired with work and haven't felt much like cooking. We have not been eating very well in the last couple of weeks.... But tonight we really had a great meal even though I had to spend hours in the kitchen 🙄 . But it was worth it 😁 . Tofu meatball korma & Spicy berbere ratatouille with Olive oil flatbreads . All made from scratch. Just superb! The tofu meatballs are just amazing. I have leftover tofu and will make a batch and freeze them for another day. I can eat them just with no sauce or any other sauce. They would be lovely with some tomato base sauce or any curry sauce. But even with a side vegetable dish or salad. My husband thought that they were made with mince meat!! Yum yum! Ingredients ½ red onion, thinly sliced (60g) 2 tbsp lemon juice 40g cashews 20g blanched almonds 6 cardamom pods, shells discarded and seeds removed 2 tsp cumin seeds 2 tsp coriander seeds

THE BEST ONION GRATIN

I love this recipe. I have to stop myself for not eating more than I need. It goes really well as part of a baked dinner. When you try it, you'd want to make it again and again. 😍😋💚 Ingredients 4 medium red onions, peeled and quartered olive oil sea salt & freshly ground black pepper 8 sprigs of fresh thyme, leaves picked 2 cloves of garlic, peeled and sliced a small wineglass of white wine 4 Tbsp crème fraîche 50g gruyère cheese, grated 50g parmesan cheese, grated Preparation Preheat the oven to 200°C. Break the onion quarters apart to give you little 'petals'. Place these in an earthenware oven dish. Drizzle with a couple of glugs of olive oil and a pinch of salt and pepper, and toss in your thyme and garlic. Mix up well, add your white wine. Cover with a double layer of tinfoil, wrap tightly and place in the preheated oven. Bake for 45 minutes, then remove the dish from the oven, take the tinfoil off and pop the dish back in the ove

ROAST CABBAGE WITH PECORINO

This is the first time I cooked this recipe and it is amazing!! We had leftovers and served warmed the following day for lunch with family members and they all wanted the recipe. It is just a very different way to eat cabbage and it is scrumptious. From Ottolenghi's cookbook 'Simple'. INGREDIENTS 120ml olive oil 2 lemons: finely grate the zest to get 2 Tbsp + 1 Tbsp lemon juice 2 garlic cloves, crushed 1 cabbage (sweetheart, pointed cabbage or other), cut lengthways into eighths a small handful of parsley or tarragon leaves, roughly chopped 30g of pecorino or parmesan cheese, shaved salt and black pepper METHOD: Preheat oven to 220°C. In a small bowl or jar, whisk together the oil, lemon zest, garlic, 1/4 tsp salt and a good grind of pepper. Set aside 2 Tbsp. Arrange the cabbage on a parchment-lined tray and brush with the oil mixture. Roast for 20-25 minutes, until the edges are crisp and golden-brown. Transfer the c

HOMECOOKING WITH TERESA

Search This Blog