Today I'm making potato skins. They
take long time to make but the ingredient palette is very simple and
there is not much preparation needed. Most of the time you'll have to be patient and wait
for the potatoes to come out of the oven.
I rarely use cabbages but Brussels
sprouts are a frequent visitor in my kitchen. They are tasty and
healthy and give the twist to this dish. You could also use leeks
instead but that's too boring for me today. I also believe that Brussels sprouts generally aren't a big hit among kids but I imagine that they would like this dish.
This is what you'll need:
4 Large potatoes
10 Brussels
sprouts
Red Leicester
cheese
Olive oil
Sea salt
Pepper
Method:
Wash the potatoes
and violently stab them with a fork several times.
Prepare a bowl
where you mix olive oil with sea salt. Roll the potatoes in that mix
and place them on a baking tray. Remove any excess oil from the baking tray. The saltiness of the
potato crust will blow your mind when you taste these later.
Cook slowly in the
oven for about one hour at 180C. Turn the potatoes midway through the
cooking for more even browning.
In the meanwhile
you can quarter the Brussels sprouts and steam them. Then grate some
cheese; I also recommend you to try this recipe with some smoky
cheese.
When the potatoes
are soft and have a brown crust, take them out and cut them half.
Spoon the insides out and mix them with the sprouts and grated cheese
in a warm pan. Season with pepper.
Fill the skins
with the mix and enjoy!
Have a hogtastic weekend all!
The VegHog
Check out my steamer recommendation here: http://the-veghog.blogspot.co.uk/2013/01/vegetarian-sausages-with-steamed.html
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