A cooking event I attended earlier today reminded me that I haven’t been posting much about my cooking. So I decided to just share with you guys this quickie post on one of my favourite types of comfort food. Almost effortless to make and so yummy!
But be warned! This is very fattening! So try not to eat everything on your own. Sharing is caring after all! 😉
I made this for my husband back when we first got our electric oven. So yes, this post should have gone up months and months ago but it ended up in the bowels of my file folders. 😛 Some of the photos even got lost that’s why I only have two to share. Here I go again, justifying the lateness of this post. Sorry. 😦
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I actually saw this recipe while watching a cooking show back when I was in college. I think this is a really easy dish to make and can even be served to your guests if you plan to entertain at home. So, without further ado, (and so I can go to bed since I have a long day tomorrow) here’s the recipe which I’ve continuously modified through the years:
- 2 large potatoes
- 2 tbs butter
- A dash of salt
- 2 cloves of garlic, diced (or if you have garlic powder, use 2 tsp)
- 1 tbs sour cream / creme fraiche
- 1/4 C parmesan cheese
- 1 C Irish cheddar cheese
- 1/4 C milk
- 1/4 tsp pepper (for the mixture, not for rubbing the skin prior to baking)
- 4 strips of streaky bacon, diced into bits and fried to a crisp
Baking the potatoes
- Wash your potatoes and dry them with a paper towel.
- Preheat your oven to 218 C.
- Rub the potatoes with olive oil, pepper, and salt. Get a fork and use it to poke holes on all the sides of the potato. This is important as the potato won’t cook well if you don’t do this.
- Put the potatoes in the oven and let them bake for 45 minutes to an hour. Once cooked, the skin should be crispy and poking holes in it using a fork should not be met with any resistance.
Making the ‘boats’
- Preheat your oven to 190 C.
- Cut your potatoes in half – lengthwise.
- Scoop out the ‘meat’ and put it in a mixing bowl. Make sure you do this carefully as you don’t want to damage the skin.
- Add the butter into the potato ‘meat’ inside the mixing bowl and start mixing. Add the salt, the pepper, then followed by the sour cream, garlic, and milk. This should be easier if you have an electric mixer.
- Beat the mixture until it’s smooth then add the parmesan.
- Using a spoon, scoop the mixture out of the bowl and put it back inside the skin, filling it to the brim. Don’t forget to flatten the top part using the back of the spoon. The potato boats would also look better if you made sure you packed everything in nicely and didn’t leave much room for air.
- Top with grated Irish cheddar
- Place the boats back in the oven for another 15 minutes
- Add the bacon bits
I hope you guys enjoy this as much Alvin and I did! Do let me know how this recipe works for you!