Wednesday 18 September 2013

Stuffed Potatoes

From Gourmet Cooking without Meat, Paul Southey, Marshall Cavendish, 1980.
Sometimes a few simple ingredients can make a tasty dish.

I took two large potatoes, wrapped them in foil and placed them in a 200ºC oven for about an hour, until they were cooked through. They were then taken out and let cool.
The potatoes were now cut in half lengthwise and the insides scooped out leaving about 1cm inside the skin. The scooped out potato was mashed in a bowl with a couple of chopped gherkins, a few chopped green olives and sufficient commercial mayonnaise to make a comfortable mixture that held together easily. This was tasted and did not really need any seasoning. The mixture was scooped back into the potato shells and put back into the oven to warm a little. When they came out some sliced black olives were placed on top as a garnish.
A satisfying dish.
Taste: ✔✔✔
Ease of cooking: ✔✔✔✔

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