Preheat the oven to 400 degrees F. Using a small brush, scrub the potatoes thoroughly under running water to remove any dirt. Pat them dry, then prick the skins all over with a small knife. Scatter the coarse salt into a baking pan and place the potatoes on top. Bake for 1 to 1-1/4 hours, depending on size, until tender.
Remove the potatoes from the oven, cut a cross in the top of each one, and squeeze the potato gently to open it out. Top with the butter, cracked black pepper, and sea salt.
Bake the potatoes until tender, then cut a lid off each one. Carefully scoop out the flesh, leaving a thin shell, and put it into a bowl.
Heat the olive oil in a pan, add the leek and cook over low heat for 8-10 minutes, until tender. Add the leek to the potato flesh along with the mustard, Cheddar, and cream, and mix well. Finally mix in the butter and parsley. Season to taste, then return the mixture to the potato shells and reheat in the oven for a few minutes before serving.
Bake the potatoes until tender, then cut a lid off each one. Carefully scoop out the flesh into a bowl, add the butter and oil, and mash lightly. Gently fold in the remaining ingredients. Fill the potato shells with the mixture and return to the oven for 5-6 minutes to heat through before serving.
Bake the potatoes until tender. Meanwhile, place the unpeeled garlic cloves in a baking pan, pour the oil over them, and roast in the oven for 25-30 minutes, until golden and caramelized. Remove the skins and mash the flesh coarsely in a bowl. Add the basil, mozzarella, and tomatoes, and season lightly.
Make an incision or a cross in the center of each potato and open it up. Fill with the cheese and tomato mixture, and return to the oven for 8-10 minutes, until the mozzarella is bubbling.
Visit All About Potatoes featuring dozens of potato recipes
A Passion For Potatoes
by Paul Gayler
The Lyons Press 2002
$24.95 hardcover; 176 pages
Reprinted by permission.
This page created December 2002
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