Feeds:
Posts
Comments

Posts Tagged ‘Jacket Potatoes’

Baked Potatoes with Charred Spring Onion Sour Cream

Posted in Barbecue, Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , , on 18 June 2021| Leave a Comment »

This recipe is from Chasing Smoke: Cooking Over Fire Around the Levant by Sarit Packer and Itamar Srulovich. They have memories of cooking potatoes in bonfires as children and how delicious they tasted. They really are delicious and if you’ve made the effort to light your barbecue you may as well throw a few potatoes in the embers too.

Baked potatoes with charred spring onion sour cream – serves 4

  • 4 baking potatoes, about 250g each

FOR THE SOUR CREAM DRESSING:

  • 8-10 scallions
  • 300g sour cream
  • 1 large clove of garlic, peeled and crushed
  • 3 tbsp olive oil
  • ½ tsp flaky sea salt
  • black pepper
  • zest and juice of half a lemon

Wrap each potato in tin foil and place in the embers of your barbecue or campfire. Leave there for about 45 minutes or until a metal skewer goes in easily, turn them over a couple of times as they cook.

Meanwhile, char half the scallions on the grill for a few minutes on each side or until charred. Remove from the heat and finely chop.

Finely slice the green parts of the remaining scallions and set aside to sprinkle over at the end. Cut the remaining white parts into small pieces and stir into the sour cream along with the charred scalllions and the rest of the ingredients.

Remove the cooked potatoes from the fire and remove the foil. Cut each one down the middle and sprinkle with the flaky sea salt and fill with the sour cream mixture. Spinkle over the green scallions and some black pepper before serving.

(Original recipe from Chasing Smoke: Cooking over fire around the Levant by Sarit Packer and Itamar Srulovich, Pavilion, 2021.)

Advertisement

Read Full Post »

Celeriac Baked Potatoes

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , on 30 January 2021| 3 Comments »

It’s about this time of year when we usually get a bit tired of root veg and starting craving food more associated with Spring. Not so this year and largely due to Gill Meller who can do wonders with winter veg. Baked potatoes stuffed with celeriac didn’t sound super appealing to us but we can assure you these are delicious!

Wine Suggestion: a winter white called tonight: Jean-Michel Gerin’s La Champine Viognier from a young vineyard near their Côte-Rôtie and Condrieu vineyards. Great value from this top maker and while not as rich as their Condrieu it has charming fruit and a fresh purity.

Celeriac baked potatoes – serves 4

  • 4 large baking potatoes
  • 50g unsalted butter
  • 1 onion, thinly sliced
  • 4 cloves of garlic, thinly sliced
  • 1 small celeriac, peeled and cut into 2cm dice
  • a handful of dried ceps (or any dried mushrooms)
  • 100ml double cream
  • 100ml full-cream milk
  • 1 tsp dried seaweed flakes (these are optional but we used Dulse Flakes from Aran Islands Seaweed which you can buy online)
  • a handful of flat-leaf parsley, leaves picked and chopped
  • a handful of grated cheddar cheese

Start by baking the potatoes. We like to scrub them, then rub in a little olive oil and sprinkle over some salt. Bake at 220C for 20 minutes then turn the heat down to 200C and cook for 40-60 minutes, or until cooked through.

Remove the potatoes from the oven, cut them in half and scoop out the flesh, taking care not to damage the skins. Return the empty shells to the oven for 10 minutes to crisp up.

Meanwhile, heat a heavy pan over a medium-low heat. Add the butter and allow it to melt and start to bubble, then add the onion, garlic, celeriac and dried mushrooms. Season with salt and black pepper. Cook for 25-30 minutes, stirring often, until the celeriac is soft. If it starts to catch just add a splash of water and lower the heat. When the celeriac is nice and soft, add the cream, milk, scooped out potato flesh, seaweed flakes and parsley. Stir to combine and season again if needed.

Stuff the crispy potato skins with the celeriac mixture, then place on a baking tray and scatter over the grated cheese. Return to the oven for 12-15 minutes or until hot. Serve with a dressed green salad.

(Original recipe from Root Stem Leaf Flower by Gill Meller, Hardie Grant: Quadrille, 2020.)

Read Full Post »

Spinach & Gorgonzola-stuffed Jacket Potatoes

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , on 19 April 2019| Leave a Comment »

Spinach & Gorgonzola-stuffed Jacket Potatoes

These would make a great side for a barbecue or you can have them on their own with some salad. Seriously good spuds.

Wine Suggestion: the Sartarelli Verdicchio dei Castelli di Jesi Classico Superiore Tralivio was our choice and it combines freshness, texture and a great balance between full-body and an easy vibrancy.

Spinach and Gorgonzola-stuffed jacket potatoes – serves 2 as a main or 4 as a side

  • 2 large baking potatoes (about 700g)
  • 25g unsalted butter
  • 3 tbsp double cream
  • 60g Gorgonzola
  • 200g baby spinach leaves
  • 20g walnut halves, lightly toasted and broken into 1cm pieces

Preheat the oven to 220°C fan.

Prick the potatoes with a fork and put onto a parchment-lined baking tray. Bake for an hour (or until completely soft). Slice the cooked potatoes in half, lengthways, and scoop the flesh out into a bowl. Set the skins back onto the tray. Roughly mash the potatoes with 20g of the butter, the cream, Gorgonzola, ½ tsp of salt and plenty of black pepper.

Divide the remaining 5g of butter between the potato skins. Sprinkle generously with salt and put back in the oven for 8 minutes, until crispy.

Bring a medium pot of salted water to the boil, then add the spinach and wilt for just 10 to 15 seconds before draining. Squeeze as much water as possible out of the spinach, then stir into the potato mixture. Check the seasoning then pile the mixture into the potato skins. Bake for 15 minutes until crisp and browned. Sprinkle with the walnuts and serve.

(Original recipe from Ottolenghi Simple, Ebury Press, 2018.)

Read Full Post »

Baked Potatoes with Crème Fraîche & Trout Caviar

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , on 18 February 2019| Leave a Comment »

Valentines baked potatoes with caviar

This was our Valentine’s dinner and very special it was too!

Wine Suggestion: it’s any excuse for bubbly in our house and it makes a natural pair for this dish too. Our choice was the Domaine de la Paleine Cremant de Loire, a blend of Chardonnay and Chenin Blanc that celebrated the saltiness of the caviar and went seamlessly with the creamy potatoes.

Baked potatoes with crème fraîche and trout caviar – serves 4

  • 4 small baking potatoes
  • 1 ½ tbsp rapeseed or olive oil
  • sea salt flakes
  • 2 tbsp chopped flat-leaf parsley
  • 200ml crème fraîche
  • 40g trout caviar

Heat the oven to 200C/Fan 180C/Gas 6.

Drizzle the potatoes with ½ tbsp of the oil and a good pinch of salt and toss well. Put onto a baking tray and bake for 45 minutes.

When the potatoes are cool enough to handle, cut them in half lengthways and scoop the flesh out into a bowl, careful not to damage the shells. Mash the potatoes, then stir in the parsley, 120ml of the crème fraîche and seasoning. Brush the potato skins with the remaining oil, then spoon the potato mixture back into them.

Bake for 15 minutes or until heated through and crispy on the outside. Spoon the remaining crème fraîche on top, followed by a spoon of caviar and some black pepper.

(Original recipe by Clodagh McKenna in Olive Magazine, February 2019.)

Read Full Post »

Cheesy Jacket Potatoes with Sweetcorn & Roasted Peppers

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , on 8 December 2018| 1 Comment »

Cheesy Jacket Potatoes with Sweetcorn & Roasted Peppers

Weeknight dinners in our house largely consist of dishes constructed from whatever happens to be lying in the fridge after the weekend. We rarely go shopping mid-week and consequently rarely waste food. This week we had some tinned El Navarrico Piquillo peppers which we had used in a paella. These are fabulous, but not cheap, and don’t keep for long once opened. We used them to stuff some jacket potatoes with a bit of cheddar cheese, the last of the chives in the garden and the dregs from a tin of sweetcorn leftover from sandwich filling for school lunchboxes. Serve with any salad leaves you have in the fridge drawer. Also a suitable filling for a quesadilla!

Wine Suggestion: a juicy Garnacha from Spain to match the mid-week casual dinner and the smoky Piquillo peppers

Cheesy jacket potatoes with sweetcorn and roasted peppers – serves 4

  • 4 x 200g floury potatoes – roosters work well
  • 175g mature Cheddar cheese, grated
  • 100g sweetcorn, either defrosted if frozen of drained if from a tin
  • 1 roasted red pepper (from a jar or tin), diced
  • 1 tbsp snipped chives
  • lightly dressed green salad, to serve

Preheat the oven to 200C/400F/Gas 6.

Pierce the potatoes a couple of times with a fork and rub all over with a little olive oil and salt. Bake for about 1 hour, until soft.

Taking care not to burn yourself, cut the potatoes in half. Use a spoon to scoop out the potato from the middle but don’t break the skins. Put the scooped out potato into a bowl.

Use a fork to mash the potatoes, then add 100g of the cheese with the sweetcorn and roasted pepper and mix well. Season to taste and stir in the chives.

Arrange the potato skins on a baking tray and scoop the potato mixture into them. Sprinkle over the rest of the cheese and bake for 15-20 minutes, until golden.

Serve with some extra chives over the top and a green salad on the side.

(Original recipe from Nevan Maguire’s Complete Family Cookbook, Gill Books, 2016.)

Read Full Post »

Jacket Potatoes Stuffed with Creamy Leeks

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , on 1 March 2017| Leave a Comment »

Cheesy leek baked potatoes

We’re regularly left with a rogue leek in the bottom of the fridge and it usually finds its way into a dish like this, particularly if there is some cream lurking as well. Quantities don’t matter too much here so use what you’ve got.

  • Baking potatoes
  • Butter
  • Leeks, sliced finely
  • Cream
  • Cheddar cheese, grated

Heat the oven to 220°C.

Rub the potatoes with olive oil and place on a tray in the oven to bake for 20 minutes. Turn the oven down to 200ºC and continue to cook for about another hour.

Meanwhile, melt the butter in a large frying pan and gently sauté the leeks until they are meltingly tender. Add the cream and bubble together until you have a thick sauce.

When the potatoes are soft, cut them in half and scoop out the centres, leaving a thin layer of potato on the skins. Mash the removed potato, mix with the creamy leeks and season with salt and lots of pepper. Pile this mixture back into the potato skins and sprinkle over the grated cheese. Return to the oven for a few minutes until the cheese has melted and started to brown.

Serve this on its own for a midweek supper or as a side dish with chargrilled chops or sausages.

Read Full Post »

Turkey Chilli with Jacket Potatoes

Posted in Food, Gluten-free, tagged , , , , , , , , on 16 November 2016| 2 Comments »

Turkey Chilli with jacket potatoes

This is a good chilli for mid-week. It uses turkey mince which is lean, and easy to pick up now in supermarkets. It’s not lacking in flavour and we will definitely be doing it again.

Wine Suggestion: a lighter Spanish red is the trick here; make sure it doesn’t have too many tannins. Our find of the moment is a rarity from Teruel, in Aragon which has a harsh climate of hot summers and very bitterly cold winters. From a resurrected-reinvented vineyard the Jesus Romero Rubus is an unoaked blend of Garnacha, Tempranillo and Syrah. The beauty of this wine is the purity of fruit that sings and layers itself across the palate and has a very long finish. Never heavy, yet full of life. That said, it’s mid-week, so go for it, have whatever is open and it’ll be grand!

Turkey Chilli Jacket Potatoes – serves 4

  • 4 large baking potato
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 300g turkey mince
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tbsp cider vinegar
  • 1 tbsp soft light brown sugar
  • 350ml passata
  • cheddar cheese, grated, to serve
  • 4 scallions, chopped, to serve

Heat oven to 220ºC.

Prick the potatoes all over with a fork. Rub with a little oil, and bake for 20 mins, then turn the oven down to 200ºC and cook for 45 mins-1 hour depending on the size of your spuds.

Meanwhile, heat the remaining oil in a large frying pan over a medium heat. Add the onion, garlic and some seasoning, and cook for 5 mins until soft. Add the turkey mince and season again, then increase the heat and break up the mince with the back of your spoon. When it’s cooked through, add the spices, vinegar, sugar and passata. Reduce to a simmer and cook for 10 mins or until the liquid has reduced.

Cut a cross in the potatoes and serve filled with the chilli, some chopped scallions and grated cheese.

(Original recipe from BBC Good Food)

Read Full Post »

Roussillon Baked Potatoes

Posted in Food, tagged , , , , , , on 13 March 2016| 2 Comments »

Roussillon baked potatoes

Very simple and utterly delicious. Baked potatoes reach a whole new level when you mix the cooked potato with the toppings before baking for a second time.

Roussillon baked potatoes – serves 2

  • 2 baking potatoes
  • 30g butter
  • 4 streaky bacon rashers, 2 chopped
  • ¼ onion, finely chopped
  • 30g blue cheese, crumbled (we used Roquefort)
  • 1 small egg, beaten
  • ½ tsp finely chopped parsley

Preheat the oven to 200ºC/400ºC/gas mark 6.

Wash the potatoes and pat some salt flakes over the skin, then bake for about 1 hour or until tender.

Meanwhile, melt the butter in a frying pan until foaming, then add the chopped bacon and onion. Cook until the onion is soft but not coloured.

Halve the potatoes, scoop out the insides without breaking the skins. Mash the scooped out potato with the fried onion & bacon, cheese, egg, parsley and some freshly ground pepper (we prefer white pepper for potatoes but black is fine too). Pile the potato mixture back into the potato skins, top with the 2 uncooked bacon rashers and bake for about 15 minutes or until golden.

(Original recipe from Food From Plenty by Diana Henry, Octopus Publishing, 2010.)

Read Full Post »