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
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!