Crispy baked and Stuffed Potatoes!
This is a nice and easy one, something for when you want a large and filling side but just can’t be asked with putting any effort into what you are making.
For me this is one of those after work meals, when I last made it I had spent 30 hours in two days doing coursework followed by a half hour walk to go put on a stupid little baseball cap and ill fitting uniform and stand behind a counter being pretty much ignored by everyone passing by for 4 hours. You come home fed up, throw a Potato in the oven then sit down for a while and drink a cup of tea, do some mashing, rest again and ta-da, there’s a nice comforting meal in front of you. I often make this with Smoked Mackerel and some Baked Beans on the side, no high cooking here!
– Recipe –
1 large Baking Potatoes
1 heaped tablespoon Peas
2 heaped tablespoons Sweetcorn
2 rashers Bacon or Pancetta cubes
4+ tablespoons Chedder Cheese
- Rub the Potatoes in Salt, Pepper and a little Olive Oil. Put in the oven at Gas mark 5 (375F, 190C) till soft inside (around 45 minutes to an hour), scoop out the insides with a spoon keeping the skins intact and then mash with a little Butter.
- Put the empty skins on a baking tray, mix all the other ingredients and then spoon into them, its fine if it is overflowing (in fact better), and then sprinkle more Cheese on top.
- Bake at Gas mark 5 again for 20-30 minutes until everything is cooked and the cheese has a golden crust.