These are a semi-decadent, twice baked, version (otherwise known as 'cheese boats.') They're great for feeding hungry house guests on an especially wet, autumn evening.
So, so easy. Rub olive oil and salt flakes over the skin of your (scrubbed) potatoes. Either prick their skins with a fork or thread them through metal skewers (this is one of Nigella's tips) and put in a hot oven for about 1 hour.
For our twice baked version, take them out of the oven after 1 hour and when they're cool enough to handle, cut them in half and scoop out the middles and put them to one side in a bowl (keeping the skins in tact may require a little concentration) Roughly mash up the insides with butter, cheese, salt & pepper and a tiny splash of milk (or cream) then refill the skins.
Put back in the oven for around another 30 minutes longer until the tops have started to brown.
Delicious! Another thing you can add is flaked smoked mackerel with sping onions, just fabulous and dead cheap.
ReplyDeleteSimply delicious!
ReplyDeleteOooooh... I spyl a spud (as we call em here in Oz) evening on the horizon!! I especially love em with chives and sour cream! Yum-Oh!
ReplyDeleteyummy!
ReplyDeletethese would make a great snack for guests if I didnt eat them all myself :)
ReplyDeletelooks so good!
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These look amazing! I want spuds!
ReplyDeleteOh, I LOVE potato anything, they are truly my weakness, so I love this idea :) Lovely picture too!
ReplyDeleteOh, these look amazing! Creamy potatoes - I can't get enough of them. Twice baked...even better.
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