Tuesday 15 June 2010

Twice Baked Potatoes

'H' came home from camping out for six days at a rock festival yesterday afternoon with mud on her boots......and leaves in her hair......
I thought she'd be starving and ready for some home cooked food after all that campfire fare. So planned to cook up a substantial, hearty supper of roasted garlic and lemon chicken, twice baked potatoes and sauteed cabbage with spring onions and garlic. I was inspired by a lovely posting I'd read on http://www.katiecrackernuts.blogspot.com/ for yummy chicken.
I think she was more hungry for sleep than food and only wanted the twice baked potatoes. So I made them a little more nutritious by varying the contents. For 'H' tuna, sweetcorn and mayonnaise, 'A' wanted cheesy ones as he was still going to have some meat. I used a pork chop as an alternative, and I had garlic mushrooms in mine.

First I baked the potatoes in their skins in a moderate oven for about an hour until soft. Whilst they are cooking saute the mushrooms in olive oil adding the garlic towards the end as it cooks very quickly and can soon burn and get bitter.
When the potatoes are cooked leave to cool for a little while and then cut them in half and scoop out the centre, putting it in a bowl. Then it's up to you to season with whatever spice or flavouring you like. You can add mayonnaise, butter, yoghurt or dairy alternative to loosen the potato then add your filling ingredients. I topped them with grated cheese except for the mushroom one and returned them to the oven for about fifteen to twenty minutes at 180c till warmed through and the cheese nice and golden brown.

Below are the ones with tuna, sweetcorn and mayonnaise with crunchy/chewy cheese topping.

The mushroom ones aren't so attractive as the cheesy ones....but just as tasty with all that lovely garlicky mushroom.

yummy with cabbage that has been shredded and sauteed in olive oil with crushed garlic and spring onions (scallions) and pork chop for 'A.'


  1. That's a great idea. Haven't done spuds like this for ages. My folks are coming up Sunday and we're not sure what time they're arriving, so I was thinking a big pot of soup, but that can be starters and we can finish with these. I can prepare the spuds and toppings and then pop them in for that last bit in the oven when they arrive. Fabulous.

  2. Yes, I like to prepare as much in advance when we've got visitors, too. Then you can spend more time with them and less in the kitchen