You will need a ricer for the potatoes
Preparation time is 15 minutes, cooking time 1.5 hrs
Serves 2.
Ingredients
- 2 Large russet potatoes, cleaned with skin on
- 3 tablespoons unsalted butter, softened – (75ml)
- ¼ cup milk – (250ml)
FLAVOUR OPTION ONE
- 1 tablespoon Truffle Oil – (15ml)
- 1/3 cup chopped chives – (75ml)
- 1 tbsp pancetta, diced – (30ml)
FLAVOUR OPTION TWO
- 1 tablespoon Saffron – (15ml)
- ¼ cup cooked peas – (250ml)
- 1 tbsp pancetta, diced – (30ml)
- Salt and pepper – to taste
Directions
- Preheat the oven to 400°F. With a fork prick potatoes, and then place on a baking sheet to be baked in middle of the oven for 1 hour, or until tender.
- When potatoes are just cool enough to handle, halve lengthwise and scoop out flesh, making sure to leave ¼ inch shells.
- Place potato shells onto a baking sheet and brush insides with butter and season the shells with salt & pepper. Bake in the oven for approximately 20min or until golden brown
- Meanwhile, put the flesh the potatoes into a bowl. Scoop the flesh out of the bowl and put it through a ricer. Stir in your unsalted butter and mix until is has completely dissolved.
- Over a medium heat, add milk to a saucepan. If using saffron as a flavouring tool, add it here. Do not bring your milk to a boil! Allow it to simmer on low heat until warmed through.
- Add your warm milk to your riced potatoes and season with salt & pepper. If you have flavoured with saffron, add some cooked green peas. If you choose to flavour with truffle oil and chives instead, add them here.
- Remove your golden brown potato shells and fill them with your mashed potato mixture. Place them back on the baking sheet and cook for another 10 minutes.
- Meanwhile, in a small skillet cook diced pancetta until crispy. Sprinkle on top of potatoes.
- Serve and enjoy!