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Crispy baked and Stuffed Potatoes!

November 10, 2011

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

  1. 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.
  2. 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.
  3. Bake at Gas mark 5 again for 20-30 minutes until everything is cooked and the cheese has a golden crust.


From → British, Sides

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