I’m going to complete the week of the potato (this blog runs on a six day week) with my favourite kind of potato, baked. Crispy, steamy, starchy and topped with all manner of delicious things. The baked potato is what we have for dinner when even ordering in seems difficult. There is always something lying around that can be fashioned into a fine accompaniment for a baked potato, and it can be a fantastic way to use up strange odds and ends lying around the fridge and pantry.
Rater than a recipe, today’s entry is more of a list, a collection of ideas for topping a baked potato. What do you like to top your potatoes with?
For the potatoes:
Use big, floury baking potatoes.
Heat the oven to 200℃ (400℉). Pierce potatoes all over with a fork, or as Nigel Slater recommends, pierce through lengthwise with a metal skewer and leave in place while baking. Both of these methods will ensure the potatoes don’t explode while baking, and outcome which can be a tragic end to both dinner and the rest of your evening which will have to be spent scrubbing the oven. Cook for about an hour, until crisp on the outside and tender inside.
For the toppings:
- Fridge cold butter, mashed into the flesh
- Sour cream, thinly sliced green onions and crisp fried bacon bits
- Baked beans, grated cheddar and chopped flat leaf parsley
- Boursin or other herbed creamy cheese
- Tuna, tinned in olive oil, drained and mixed with thinly sliced red onion, grainy mustard and chopped herbs
- Leftover ragu bolognaise topped with grated parmesan cheese
- Any leftover stew or braise
- Roasted broccoli, caremelised onions, and feta cheese
- Roasted garlic, mashed with a little olive oil, parmesan cheese and minced basil
- Pesto and crumbled feta
Please leave me your ideas in the comments section, I’d love to hear from you!