Potassium, Vitamin C, Fiber, Iron are just a few examples of natural properties you can get from potatoes. In my case, as a student, sometimes I don’t have any time left for groceries/ grocery shopping … but as long as there are a few potatoes in the pantry, I know that I have at least one option for dinner. Even though baking potatoes is not rocket science, there are a few little details we should be aware of in order to attain the best meal.
What you usually need is butter or Oliver oil, salt and pepper. Of course you can add some cumin, chili or smoked paprika, and finish with whatever cheese you like but that’s up to you.
For this recipe you need:
- 4 large floury baking potatoes (King Edward or Maris Piper are good)
- Olive oil
- Sea salt
- 30g (1 oz) butter
- 1 tbsp Dijon mustard
- 2 tbsp freshly chopped chives
- 150g (5 oz) cheddar cheese, grated
- Heat the oven to 200°C (gas mark 6). Rinse and dry the potatoes, brush with oil and then sprinkle with sea salt. Bake on a tray for 1-1½ hours, or until tender.
- Slice the top off the potatoes. Spoon the flesh into a large bowl, leaving a 5mm (½cm) thick potato shell. Mash the flesh with the butter, mustard, chives and ¾ of the cheese, then season well with salt and freshly ground black pepper.
- Carefully spoon the mixture back into the potato shells. Sprinkle with the remaining cheese.
- Place on the baking tray, return to the oven and bake for 15-20 minutes, or until the cheese is golden.
Turn into a baked soufflé potato:
1 After scooping out the filling and mixing as above, add 2 egg yolks and 100 ml of milk to the mixture.
2 Whisk 2 egg whites till firm, then gently fold them into the potato mixture using a large metal spoon.
3 Carefully spoon the mixture back into the potato shells. Place on the baking tray and return to the oven to bake for 15-20 minutes, or until risen and golden.
- Large baking potatoes- washed and scrubbed
- Olive oil or melted butter
- Sea Salt
- Freshly ground black pepper
Prick your potatoes with a knife or fork (this is so they won’t explode. It’s kinda important.)
Brush them with a thin coating of olive oil or melted butter, then generously sprinkle with sea salt and freshly ground black pepper.
I usually bake mine at 350 degrees for around an hour, but the cooking temperature/time is very flexible.
You’ll know that they are done when the skins become crispy and start to pull away from the flesh of the potato.
Pull them out and drown them in butter, sour cream, bacon bits, chives, cheese, onions.
Hope this was helpful and have fun trying it.