Recipe: HASSELBACK POTATOES
This one is a must try recipe. It will definitely be the best baked potato you've ever had. It's not healthy and takes a bit of extra work to 'stuff' the potato with butter but it's worth it for a bit of a treat! We serve it with some amazing homemade smo
- 4 baking potatoes
- 400 g butter, sliced into thin squares
- 2 handfuls grated cheddar cheese
- 100 ml double cream
- 6 rashers smoked bacon
- 1 clove garlic
- 1 glug olive oil
- 800 g borlotti beans
- 2 tbsp smoked paprika
- 2 tsp cumin powder
- 2 tbsp tomato puree
- 2 tsp smoked tabasco
- 200 ml chicken stock
- 2 spring onions, sliced
- 1 handful rocket, to serve
PREHEAT THE OVEN
Preheat the oven to 210ºC.
PREPARE THE POTATOES
Slice the potatoes into 5mm slices, almost down to the bottom so that the pots hold together. (cut next to and into a wooden spoon to make this easier.)
Force the slices of butter in between the potato slices.
BAKE THE POTATOES
Heap the cheese in and on top of each potato.
Place the potatoes onto a baking tray lined with tin foil.
Pour over the double cream, season well with salt and pepper and stick them in the oven for 1 hour, until soft all the way through.
START THE BEANS
Dice the bacon, then peel and finely chop the garlic.
Heat the oil in a frying pan and chuck in the bacon.
Fry until it begins to crisp up, then add the garlic and continue to cook until fragrant.
FINISH THE BEANS
Throw in the beans, paprika, cumin and tomato purée and stir to coat.
Pour the chicken stock and smoked Tabasco over the beans and let them bubble away until the sauce thickens and clings to the beans.
Remove the potatoes from the oven and serve with the smoky beans on the side and a few sliced spring onions.
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