Baked Potato Salad Bowls
So I'm back in the U.S. after a few months abroad in Cardiff. I'm glad to be back in my home kitchen though I know that soon I'll be glad to get back to Wales. Unlike my accommodations there, where I rarely cook, I find myself home for the holidays, back behind the oven making some new dishes I learned while abroad. What really amazes me about British cooking is the new ways which food is often combined. For instance, in this case, it's nothing unusual, it's just baked potatoes (jacket potatoes) and salad. However, they're combined in an entirely new way. It's one of those, why-didn't-I-think-of-that dishes.
Thanks to Chef Tom Kerridge for the idea, because they were a hit with everyone when I baked some up the other day. The trick is to take your baked potato, scoop out the insides, line it with melted cheese, place your salad on the inside, then add some real chopped bacon to the top to garnish. You can't go wrong with this one. Next time, I might try this same idea for some baked potato chili bowls.
- Large jacket potatoes
- Oil and Butter.
- Sour Cream
- Salt and Pepper
- A bit of milk.
Directions (Potato bowls).
- Bake your potatoes wrapped in tin-foil and oil for about 45 min to 1.5 hours (375 F). Alternatively, you can also microwave the potato for ten minutes on each side instead.
- Allow potato to cool for 15 minutes, then remove the top of the potato (about 1/10th).
- Scoop out the insides into a bowl.
- With a pastry brush, brush the insides with oil or butter. Lightly salt.
- Return bowls to oven for 15-30 minutes, or until golden brown.
- Remove from oven and sprinkle with shredded cheese.
- Cook bacon, and chop, add to salad, and fill baked potato (I garnished with some French's onions).
- Serve with a side of mashed potatoes (see below).
Directions (Mashed Potatoes)
- Take leftover potatoes insides, mash in bowl with butter, a bit of sour cream, some milk and sour cream. Salt and pepper to taste.