We all know that baked potatoes are obliging little beasts that will happily carry pretty much any filling you chuck at them. Not only that, they’re not in the slightest bit complex or challenging to make – just wash them, stab them with a fork/slit the tops, rub some olive oil and salt into the skins and slam into the oven.
However, now and again I find myself wanting something a bit more from my baked potato. Call me demanding if you wish, but I like my food to take a bit of pride in itself, to make an effort, dress up from time to time…d’ya know what I mean? 😉
So this is where the triple baking comes in. It does require a bit of effort but it elevates the humble baked spud from dowdy to delectable.
Serves two – three
3 small to medium potatoes, baked and cooled
3-4 tablespoons crème fraîche (or sour cream, or natural yoghurt)
Sea salt and freshly ground black pepper
2-3 spring onions, finely chopped
100-150g finely grated cheese
Preheat the oven to gas mark 6/200°C/400°F
If you have something against doing things in triplicate, or if you just want to speed things up, you can skip this step and just have twice baked potatoes, but they won’t be as crispy.
Stop tasting now or you won’t have enough filling for the potato skins.
Try them for a change as a side dish with steak, or honey mustard sausage pinwheels, or quiche, or any other thing that you fancy. They also make a delicious lunch, supper or snack.
This is just a basic recipe but really, the world’s yer lobster as far as fillings go. Barn and I like various combinations of crispy bacon pieces, finely chopped fresh tomato, fresh mixed herbs, olives, blue cheese, sweetcorn and chillies. Petit Man is also partial to a bit of flaked tuna in his.
What do you like in yours?