So it may be my Irishy-Scottishy ancestry, but I LOVE potatoes. I’ve never eaten a potato I didn’t like. Snack, meal, side, whatever. They don’t exactly have a sexy image or a brilliant healthy reputation, but I think that’s just because we don’t always do them justice.
This (loose and non-exact) recipe is neither sexy nor healthy, but it freezes well and tastes awesome. So just try it.
- Small clean potatoes
- A little milk and/or butter of your choice for mashing (soy or other non dairy versions work fine)
- Cheese/s of your choice (I used a blue cheese and a Parmesan) (The amount you use will depend on how many potatoes you make)
- Herbs of your choice (I used chives and garlic with the Parmesan and nothing with the blue cheese).
- Salt and pepper.
You’ll also need foil, and cling wrap if you plan to freeze them.
- Wrap the potatoes in foil, pierce all over with a knife or skewer and bake them until tender. Save electricity by baking them with something else.
- When cool, unwrap and cut in half. Scoop out most of the centre with a spoon, but leave enough flesh in the skin to keep them intact. Set skins aside.
- Mash your potato flesh with the milk, butter, salt and pepper to your liking.
- At this point, I split the mixture in half because I was making two kinds of filling. You don’t have to do this if you’re just making one flavour.
- Add grated or crumbled cheese and herbs of your choice to the mixture. Make it as cheesy or as subtle as you wish. Mash in well.
- Carefully spoon and press mixture back into skins. They will probably be a bit mounded because you’ve added extra filling.
- At this point, you can either bung them back in the oven and bake them until they are hot and the cheese is melted, or you can prepare them for freezing. Take two halves and cling wrap together. Label with flavour and date and then freeze.
- To reheat, either allow to defrost in the fridge or microwave. You can either put them back in the oven or, in potato emergencies, just eat hot from the microwave. Serve alone or with other noms, such as a vegetarian chili (as in the bottom picture).
To be honest, I enjoyed the Parmesan and herb ones a lot more as the blue cheese ones tasted a little floury (delicious, but floury). I would probably add a mild cheddar or mozzarella to the blue cheese mix to add some moisture next time. These were great to grab on my way to work and let them defrost before lunch.
What other flavours do you think would work in loaded potatoes?