I'm drooling...
In her cookbook Simple Comforts, the Cordon Bleu-trained chef says her “posh jacket potatoes” are “great for feeding a crowd and the ultimate comfort food”.of toppings to her potatoes to make them even more satisfying.
The first one, red pepper and goat’s cheese, involves chargrilling bell peppers , which she mixes into the mashed potato middle. Then, she adds goat’s cheese on top.Thirdly, the former Great British Bake-Off host recommends frying chopped spring onions in a pan, stirring them into the fluffy potato, and adding some soured cream to the mix before springing paprika on top.
Lastly, she fries off mushroom and bacon before mashing it into the baked potato and covering the lot with grated cheese.It’s a little like stuffed potato skins, though a careful home cook won’t have to scoop out the potatoes and put their middles in a separate bowl ― a strategic mash and stir should do.uses chargrilled peppers in her potato and pepper bake, though hers are chopped rather than, er, bejacketed.for tuna mayo, baked beans and cheese, rainbow slaw, and red onion and bacon versions.
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