Baked potatoes are especially popular in the United States, where the Idaho potato is particularly suitable for this form of cooking. This dish is an interesting and different way of serving this popular vegetable and the potatoes may be topped with strips of pimiento, walnut halves or grated cheese.
Preparation and cooking time: 2 hours
Servings: 6
6 large baking potatoes, scrubbed
12 oz canned cream-style sweetcorn
3 tablespoons finely chopped walnuts
1 teaspoon salt
1/2 teaspoon white pepper
Preheat the oven to fairly hot 400 degrees F. Prick the potatoes in two or three places with a kitchen fork. Place them directly on the centre shelf in the oven and bake for 1 hour, or until the potatoes feel soft when squeezed.
Remove the potatoes from the oven. With a sharp knife cut a cross in the top of each potato and press it gently so that it opens. Scoop out the potato flesh, leaving only about a 1/8 in thick potato shell. Set the shells aside. Put the potato flesh in a medium sized mixing bowl and mash it well with a fork or potato masher.
Reduce the oven temperature to moderate 350 degrees F. Add the sweetcorn, nuts, salt and pepper to the potato flesh and beat the mixture until all the ingredients are well blended.
Spoon the sweetcorn mixture back into the potato shells. Place the stuffed potatoes on a baking sheet and bake in the oven for a further 15 to 20 minutes.
Remove from the oven and garnish each stuffed potato with a parsley sprig, strips of pimiento, a walnut half or grated cheese. Serve at once.
No comments:
Post a Comment