BAKED SPUDS OR BAKED POTATOES IF YOU LIKE
I have to say we’re spud eaters at our place. They’re perfect for winter comfort food. I know there’s a lot of talk about them having CARBS!!! eeek. But I can’t help myself when they delight everyone I feed. And anyway, I can think of a lot worse to eat than the humble spud.
You can do so much with a potato. You can find potatoes on many a menu from takeaway to fine dining. Today I’m going to talk about potatoes in their jackets. You can Microwave, Bake, Boil, BBQ or Slow Cook them. So easy to prepare for a mid-week meal.
Just recently I ran a “Best of Evening Meals Class” called “Mexico and Spain” I made my Quick Chipotle beef Tostaditas, and the students loved them. Although I can’t give you that recipe, after all, they paid for it, and it wouldn’t be polite to just blurt it out on here. So, here’s a recipe I’m sure you’ll love. I made them last night, and the crowd went wild. Well, it was just hubby and me, but we loved them.
Here’s the first bit, Bake the Potatoes.
- 4 large potatoes
- 1 tsp salt flakes
- Preheat the oven to 220°C (or 200°C for a fan-forced oven).
- Wash and scrub the potatoes to remove any grit, then allow them to dry or pat them dry and dust with salt.
- Wrap the potatoes in foil and bake them for 1 hour or until tender. Or see below for other ideas.
- Remove the potatoes from the oven and open the foil parcel. Cut
a crossin the top of the potato and squeeze around the base of the cuts to open up. Mind they're hot potatoes 😉 or Cut three-quarters of the way through the potatoes and open them out.
- Fill with your desired topping.
a few tips here they can be done many a way. You stick a few holes in them wtih a fork and pop them straight on the oven shelf.
- You stick a few holes in them with a fork and pop them straight on the oven shelf. or on a flat tray. This will give you a crisp outer shell
- Or If you want your outer shell to be even more crisp pop a layer of rock salt in a low sided tray and pop the spuds on top. The salt will draw extra water from the surface and make the shell even crunchier.
- Or if you like your spuds soft on the outside wrap them in foil as the recipe states.
- You know you can use your slow cooker to slowly cook your spuds while you’re off away doing something else. Just wrap them in foil first. Trust me.
And for one of my tasty fillings
- 1 diced medium brown onion
- 500 g lean beef mince
- 1-2 Tbsp Bec's Taco seasoning
- 2 tomato
- 1 can refried beans or kidney beans
- ¾ cup water
- 1 tin tomatoes (you know the one I use)
- 1 tsp of corn flour (optional)
- season to taste
- Cayenne pepper to taste
- For assembly
- 4 Spuds
- 2 cups Grated Tasty or manchego cheese to serve
- 2 tomatoes finely diced
- 1 cup or more Guacamole
- a handful of chopped coriander or parsley
- 1 cup or more of sour cream
- Heat a little oil in a frying pan, add the diced onion and cook over medium heat for 5 minutes or so until soft.
- Add the minced beef and Taco Spice Mix, and cook for 5 or 6 minutes stirring occasionally, breaking up any lumps.
- Add the tomato, refried beans or kidney beans and water and corn flour if using then simmer until sauce thickens.
- Grate the cheese, chop the tomatoes and make your Guacamole
- You can either make them up or let the crowd assemble their own.
- You can use fresh tomato in the beef mix if you've got some good ones. But tinned is the best idea if it's not tomato season. Serve tacos taters with a range of fillings including Tomato, Cucumber, Lettuce, Avocado, Cheese, Sour Cream, Salsa Verde, Fresh Salsa, Guacamole,