The Cook's Toolkit

The Cook's Toolkit
The Cook's Toolkit by Clever Pumpkin.


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Tuesday, September 15, 2015

Baked potatoes stuffed with pancetta, parmesan and sour cream

It’s hump day, and that means you deserve comfort food!  These baked stuffed potatoes with pancetta, parmesan and sour cream are richly flavoured and so satisfying – try them once and you’ll be hooked.  Although very little effort is required, it does take about an hour of baking to prepare the potatoes, but this step can be completed in advance, and the potatoes refrigerated overnight for an express mid-week meal.  As potato sizes vary, ingredient quantities are approximate.  It’s important to taste the mixture before stuffing the potato to make sure it’s to your taste.

Baked potatoes stuffed with pancetta, parmesan and sour cream
Ingredients (per spud)

1 Desiree potato – the biggest you can lay your hot little hands on (usually around 300grams)
3 spring onions (scallions) bulb end only (around 10cm), sliced
3 slices pancetta, chopped
3 tablespoons (60ml) freshly grated parmigiano reggiano (aged parmesan) cheese
1 tablespoon crème fraiche or sour cream

Wash and dry your spud.  Prick it all over to prevent KABOOM, wrap it in foil then pop in a pre-heated moderate oven for about an hour.  It should be yielding/springy when tested by squeezing.  Open foil, leave until cool enough to handle. 

Brown pancetta in a good dollop of olive oil. When it is nearly browned, add sliced spring onions for a couple of minutes to soften. 

Slice off top of potato (or halve potato) and carefully scoop out flesh, leaving a shell intact.  Place scooped potato in a bowl, mash roughly with a fork, add about a teaspoon of salt (or to taste).

Add browned pancetta & spring onion to the potato, along with the oil these were cooked in, and crème fraiche (or sour cream) and grated reggiano.  Taste.  It should make you go mmmmm.  If it doesn't make you go mmmmm then adjust the seasonings.  This will usually (for me) mean adding more parmesan, but then, I’m a demon for the stuff. 

A teaspoon works best to pile the mixture into the potato shell, using the back of the spoon to press down the mixture as you go.  It won't all fit back in.  That's okay – pile it up nice and high on top of the potato.  Pop in a moderate oven and cook until hot and nicely browned, then it’s num num time.

These potatoes go a real treat with our Anytime Salad withtoasted walnuts and parmesan croutons.

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