STUFFED BARED POTATOES
This recipe requires the raw potato to be hollowed before cooking. It
is incredibly fiddly and the best tool is a vegetable ball-cutting
spoon. Failing that, use a small, sharp paring knife.
For each potato:
1 clove garlic, finely chopped
1 tbs flat-leaf parsley, chopped
olive oil
salt, pepper
Choose even-sized floury-variety potatoes
and cut slices from the pointed end of the potato to form a flat base
and top.
Carefully hollow out the potato.
Chop the slices and the inside flesh and
mix with the garlic, parsley, salt and pepper and a few drops of olive
oil.
Wipe the potato cases dry, rub them with
oil and pack them full of the stuffrng.
Arrange the potatoes in a lightly oiled
casserole, dribble a little more oil over the surfaces, cover and bake
at 400F/200C/gas mark 6 for 45 minutes.
Baste several times after the first 20
minutes.
|