Presented this way, these baked potatoes are a real treat.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4 medium baking potatoes, scrubbed||2 tbsp butter|
|7 oz bacon, rind removed, cut into sticks||3/4 cup shredded Cheddar cheese|
|2 shallots, finely chopped||2 tbsp chopped parsley|
|scant 1/2 cup whole milk||salt and freshly ground black pepper|
Preheat the oven to 400°F (200°C). Prick the potato skins all over with a fork. Bake in the oven for about 45–50 minutes, until tender. Reduce the oven temperature to 350°F (180°C).
Meanwhile, cook the bacon in a frying pan over medium-high heat about 4 minutes until golden. Add the shallots and cook until they soften, about 1 minute more.
Slice off the top third of each potato, horizontally. Using a spoon, scoop out the flesh into a large bowl. Reserve the hollowed-out skins and place in a lightly oiled baking dish.
Mash the potato with a potato masher. Add the milk and butter, and beat until smooth. Stir in the Cheddar and bacon mixture along with the parsley. Season with salt and pepper.
Spoon the mixture back into the potato skins and bake for 20–25 minutes, or until the filling is heated through and golden on top. Serve hot with extra chopped parsley sprinkled on top, if desired.
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