“Potato, potato, we all love potatooooooos.” – I think I’m going to make a video about potatoes, like that lady who sings about avocados.
So anyway, we are massive foodies in my house & we take serious pride in the food we make. From small snacks to large family dinners. We try (where possible) to make it all homemade.
Being the ‘big foodies’ that we are also means that we spend a lot of our time watching programmes like Saturday Kitchen with James Martin, Masterchef and Great British Menu.
I’ve taken a shine to the chef, Tom Kerridge, from watching those programmes.
But who is Tom Kerridge?
Tom Kerridge is a chef which has two michelin stars for his gastro pub, The Hand and Flowers. He is well known for making very tasty ‘pub grub’. I know he’s definitely had some programmes on TV where he shows you how to make some of his food, so if you can somehow find them, definitely give them a watch.
He is a big lovable guy with the cutest accent ever. And you just want to give him a big cuddle.
Tom Kerridge makes these cheesy baked potato skins, and as soon as we saw them we most certainly wanted to give them a go.
Cheesy Baked Potato Skins Recipe
4 baking potatoes
olive oil, for drizzling
8 Rashers of thick cut pancetta
2 cos lettuces, leaves separated and roughly chopped
4 celery sticks, tough string removed
2 tablespoons chopped celery leaves
2 tablespoons chopped chives
smoked paprika, for dusting (optional)
For the cheesy dressing:
250g crème fraiche
200g Roguefort cheese, crumbled
1 tablespoon dijon mustard
few splashes of tabasco sauce
salt and freshly ground black pepper
1. Preheat oven to 180 °C/ gas mark 4.
2. Place the potatoes in the oven on a baking tray and bake for 1 hour and 45 minutes, until the potatoes are crisp on the outside and cooked in the middle. Remove from the oven but leave the oven on. Leave the potatoes to cool for 10 – 15 minutes.
3. Cut the potatoes in half lengthways and scoop out the flesh, trying not to break the skin. Put the hollowed-out potato skins back on the baking tray, drizzle with a little oil and return them to the oven for about 15-20 minutes, until they are crisp and brown. Remove from the oven and keep to one side.
4. For the dressing, gently fold together the crème fraiche, requefort and mayonnaise in a bowl. Stir in the mustard and tabasco and season to taste to form a lovely, rich cheesy dressing.
5. Place the pancetta under a hot grill until crisp, then set aside.
6. Combine the letttuce and celery in a large bowl then add the cheesy dressing and stir together. Place the rashers of crisp pancetta in the baked potato skins, then spoon the lettuce mixture on top. Cover each one with some chopped celery leaves and chives and a dusting of paprika, if you like.
(Recipe found from Best Ever Dishes by Tom Kerridge)
Is there any recipes that you have come across and can’t wait to try? I love making new foods!