Recipes

STUFFED BAKED POTATOES

By Andrew Fairlie

Method

The Rooster is such a well-rounded potato—you can fry it, roast it, boil it—that you might forget just how well it stands on its own. Here’s a recipe for a simple twice-baked potato that, when all is said and done, practically melts in your mouth.

Directions

  1. Preheat oven to 475°F.
  2. Wash and Dry the potatoes and rub with vegetable oil.
  3.  Arrange the potatoes on a roasting tray and place in the heated oven for approximately one hour. (Test with a thin knife and remove when soft.)
  4. Wash and slice the spring onions. Melt half butter in a saucepan; add the onions and sprinkle with a little salt.
  5. Cook gently until the onions are soft, and then remove from the heat.
  6. Halve the potatoes lengthways, and remove the flesh with a spoon, being careful not to break the skin.
  7. Crush the potatoes with a fork, add the remaining butter, milk, salt, pepper and spring onions.
  8. Spoon the potato mixture back into the potato skins, sprinkle with grated parmesan and place onto a baking tray. Then, brown the stuffed potatoes under a hot grill.