Post by nick on Aug 27, 2007 13:40:33 GMT
These may take a few minutes to make but they are well worth it.
Servings.. makes 20 filled potatoes
Preparation Time.. 25 minutes
Cooking Time.. 20 minutes
Ingredients..
20 new potatoes
4 rashers lean smoked back bacon
125g Cheddar cheese, grated
50g Butter
freshly ground salt and pepper
pinch grated nutmeg (*optional)
1 tbsp extra virgin olive oil
oregano sprigs or flat-leafed parsley
Method..
1. Simmer the potatoes until just tender before draining in a colander. Preheat a grill and cook the bacon until crisp. Preheat the oven to 200C/gas 6.
2. Cut tops off each potato, and using a small sharp knife, scoop out the flesh. Cut thin strips off each of the potato bases so that the potatoes can stay upright.
3. Using a fork, combine the potato flesh with the butter and cheese. Season well and stir in the bacon.
4. Using a teaspoon, carefully spoon the filling back into the potato shells and top with the potato lids set at a jaunty angle.
5. Brush liberally with the olive oil and set the potatoes on a baking tray, lined with baking parchment. Cook until the filling is golden and the cheese is golden - about 10- 15 minutes.
6. Garnish with herb sprigs and serve warm from the oven.
Servings.. makes 20 filled potatoes
Preparation Time.. 25 minutes
Cooking Time.. 20 minutes
Ingredients..
20 new potatoes
4 rashers lean smoked back bacon
125g Cheddar cheese, grated
50g Butter
freshly ground salt and pepper
pinch grated nutmeg (*optional)
1 tbsp extra virgin olive oil
oregano sprigs or flat-leafed parsley
Method..
1. Simmer the potatoes until just tender before draining in a colander. Preheat a grill and cook the bacon until crisp. Preheat the oven to 200C/gas 6.
2. Cut tops off each potato, and using a small sharp knife, scoop out the flesh. Cut thin strips off each of the potato bases so that the potatoes can stay upright.
3. Using a fork, combine the potato flesh with the butter and cheese. Season well and stir in the bacon.
4. Using a teaspoon, carefully spoon the filling back into the potato shells and top with the potato lids set at a jaunty angle.
5. Brush liberally with the olive oil and set the potatoes on a baking tray, lined with baking parchment. Cook until the filling is golden and the cheese is golden - about 10- 15 minutes.
6. Garnish with herb sprigs and serve warm from the oven.