23 March 2012

Sarah Raven's Stuffed Potatoes

I've been wanting to do these for ages because they involve Wensleydale which helpfully can be substituted with Cheshire which is my most favourite of all the cheeses. I made them last night and they were yummy but incredibly fillling so don't go over the top like I did and assume you need the largest potatoes on the planet. You don't.

These are pretty easy and can be made in advance and kept in the fridge for up to two days to cook when needed or they can be frozen at the just stuffed stage. As usual with Sarah's recipes this didn't need any tweaking at all - although I seasoned the potatoes my way which I've inclueded. This comes from the ever fantastic Garden Cookbook published by Bloomsbury.

Stuffed baked potatoes with pesto

For 4

4 baking potatoes
Olive oil
200ml creme fraiche
175g grated cheese (Wensleydale or another crumbly hard cheese; Parmesan is also good but halve the amount; I used Cheshire)
150ml pesto (homemade or bought)
2 garlic cloves, peeled and crushed
Salt and black pepper

Preheat the oven to 180C/350F/Gas Mark 4.

1. Wash the potatoes and score round the full diameter of the potato with a sharp knife, only just piercing the skin. This makes it easier to cut them precisely so that you get two perfect halves.

2. Rub each potato with a little olive oil and then salt and pepper.

3. Bake the potatoes for about an hour, until they are cooked all the way through. Remove them from the oven , keeping it on, and cut them in half.

4. Carefully scoop out the potato from the skin and put into a bowl.

5. Add all the other ingredients to the potato flesh and mix thoroughly with a fork. Spoon the mixture back into the potato skins piling them up above the edges so they look generously filled.

6. Return them to the oven for about 15 minutes until the top becomes golden.

7. This is great served with a salad.

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