Mondays are busy days in this house. We are home from the school run at 3:30 and Roo has ballet from 4 until 5. That doesn’t leave a lot of time for cooking dinner, so usually I bung some potatoes in the oven to bake, and call it good.
And actually, baked potatoes are good. I think sometimes they get a bit of a bad rap, but I love the humble baked potato. Especially with cheese and coleslaw, or cheese, ground cumin and baked beans, or with tuna, mayo, onion and salad.
Or twice baked with loads of good things added.
Here is how we’ve been eating ours lately:
- 4 large potatoes for baking. I like Rooster potatoes, but use what you like.
- 2 tbsp butter
- 100g extra mature cheddar cheese, plus extra for sprinkling over the top
- 100g pancetta
- 1 leek - finely sliced
- 1 onion - diced
- First, score all the way around your potatoes and put in the oven, directly on the oven shelf, at 180C. Baked until cooked through, this will take around an hour, depending on how big the potatoes are.
- Next, gently fry up the pancetta, onion and leeks and put to one side.
- When the potatoes are cooked, cut them in half (careful, they will be piping hot) and scoop the flesh into a bowl, leaving a little rim of potato so the skins hold their shape. Pop the skins back in an ovenproof dish.
- Add the butter, cheese and the cooked pancetta, leeks and onion to the potato. Give everything a good mix, season to your liking and then carefully refill the potato skins. Sprinkle over more cheese, and put them back in the oven until the cheese is all melty and golden.
- Dinner time!
I like to serve these twice baked potatoes with good old fashioned baked beans. The ones out of a tin, not the ones I make from scratch. There is just something really comforting and nostalgic about cheesy mash and baked beans.
So, give these a go, and let me know what you think.