Baked Potatoes stuffed with anchovies, bacon and sage
Baked Potatoes stuffed with anchovies, bacon and sage
Aah! The humble baked potato! Eaten by generations and generations of folk. But what if instead of baking your potato and then disembowelling it to add your bits and pieces, you instead stuffed it first! Not only will you be able to combine many delicious flavours, but during the cooking process these aromatic flavours will be able to leech out into your humble potato! I know! Genius some might say!
The anchovies and bacon give nice strong flavours which practically transform your spud! This is a very simple recipe and can be easily modified if you feel like stuffing your potatoes with something else, or if you indeed want to try out a vegetarian alternative. Plus! Apple corers as it turns out are amazingly nifty pieces of machinery! So simple looking and yet so handy and easy to use! You’ll feel coring every fruit and vegetable possible after this!
Baked Potatoes stuffed with anchovies, bacon and sage
Ingredients: 4 small-medium-sized waxy potatoes (skin left on), olive oil, sea salt, 4 rashers of thinly-sliced, rindless smoked streaky bacon, 8 fresh sage leaves, 8 anchovy fillets in oil drained, 1 clove of garlic, peeled and sliced lengthways, 1 lemon
Steps: Preheat the oven to 200 degrees Celsius. Stick one end of an apple corer into your potato and twist it round to carve out a tube from inside the potato. Keep the cores as you will use them as plugs later. Prick each potato a few times with a fork and then rub them in a little olive oil and sea salt.
Place a rasher of bacon, topped with 2 sage leaves , 2 anchovy fillets and a sliver of garlic onto your work bench. Grate over a some lemon zest (not too much), then fold and twist the stuffing together into a sausage shape and stuff into each potato. (Don’t worry if it sticks out a bit). Cut the potato cores from before until they are about 1cm long and stuff them back into the ends of the potatoes to keep the stuffing in place. Put the potatoes on a baking tray lined with baking paper and bake in the oven for 50-60 minutes, turning them every 15 minutes until they are crisp and golden! Serve hot with sour cream!
Makes 4
Rugby World Cup 2007
My mouth went crazy just reading the post title!!
The recipe is not much use to me...I can't cook!
....my husband on the other hand...
Yum, yum, yum.
(him and this receipe!)
DuskDevi
I would like to try this potato. However, minus anchovies as I think they are a type of seafood and not a fan of the food derived from the ocean.
Natasha
Glad to hear that my pictures look that enticing!
Hi Duskdevi,
Its great to hear about a man cooking for his woman
Hi Nat,
perhaps i shall be able to cook it for you sometime
Thanks for all the comments guys!