Potutus

…or jacket potatoes or stuffed potatoes or twice baked potatoes…regardless of what one might call them they’re really, really good. Today we made the meatatarian variety (though I’ve a few great vegetarian versions up my sleeve we can talk about another time) with twice smoked bacon.

We pick this stuff up at the local farmer’s market and it’s lovely and decadent (despite its appearance) and probably something the devil threw at Dante through his little adventure. But it’s good. Really good. And well worth having to slice it one’s self.

Onto the potatoes!

What you need:

4 large cream flesh potatoes (I prefer russet potatoes, but tonight I used a generic round white because it’s what we had on hand)

1/2 lb. twice smoked bacon

1.5 cups grated marble cheese

5 scallions (green/spring onions) thinly sliced

2 tsp. dried thyme

salt and pepper to taste

The washing and the baking of the potatoes should be the first step. Scrub, scrub. Bake, bake. Rub each one in a little olive oil and salt then toss ’em in some tin foil, then into the oven for an hour at 375.

Once they’re done take them out of the foil and let them cool enough to be handled. You don’t want to let them cool too much or they won’t want to get intimate with the rest of the ingredients, but don’t burn your fingers, please.

Slice each potato in half lengthwise and scoop out their guts into a bowl. Don’t worry too much about getting everything or leaving too much or too little in the shell. All of the rest of the things added to the guts will more than compensate for technique whilst allowing the final product to look worth eating so just go ahead a scoop while those potatoes are still warm.

Set the remaining skins on a baking sheet. To the bowl of guts add everything else. Stir. Stir some more. If you think you’re done stir again for good measure. Toss the guts back into the potato skins and toss those in the oven at 375 for about 20 minutes or until they’ve got that lovely golden brown hue as in the picture above.

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