These perfect baked potatoes in crispy jackets are delicious stuffed with lamb, tomato and thyme. Friends and family will love them!
You’ll need: (serves 4)
4 large potatoes
Olive oil
Sea salt
10g butter (optional)
1 onion, chopped
1 clove garlic, chopped
2 lamb leg chops, stripped of any extra fat and cut into small pieces, reserve the bone (these are my favourite chops and great to work with, they’re all meat with only a small bone)
Black pepper
1 cup good white wine (plus extra for drinking!)
1 cup water
10ml Worcester sauce
2 sprigs of thyme
Half a punnet small rosa tomatoes
Sunflower oil
20ml pouring cream
Ground nutmeg to taste
The perfect baked potato:
Baked potatoes often get neglected in favour of quicker cooking methods (microwave, foil wrapping etc) and it’s a tragedy! There’s nothing quite like a good spud in a crispy jacket with a white fluffy inside. Mmmm And it’s so easy to do.
Pre-heat your oven to 220 degrees Celsius. Clean your potatoes well then dry them properly and prick a couple of times with a fork (read two or three times per spud). Rub them with a tiny bit of olive oil and sprinkle liberally with sea salt. Pop them in the oven on a baking tray and leave them alone for around an 75 minutes or until they are crispy on the outside and soft inside.
For the filling:
First, saut your onion and garlic in olive oil and butter (optional). Season your lamb well with black pepper then add to the pan and brown on the outside. Pour in your wine, water and Worcester sauce, bring to the boil then reduce to a steady simmer. Add the thyme and the lamb bones – they’ll really enrich the flavours. Leave uncovered and allow the sauce to reduce but not dry out. You’re looking for a little gravy still left in the bottom of the pan, it should take about 20 minutes or so. Scoop the marrow out of the bones into the sauce (too tasty to waste) then take out the bones and thyme stems. Remove from the heat.
About 15 minutes from the end of your potatoes, coat your tomatoes with a little cooking oil and pop them into the oven.
When the potatoes are done, remove them from the oven and place on a chopping board. Cut an oval-shaped hole in the top of the spuds (reserve the lids) and scoop the insides out and into a bowl. Watch you don’t burn yourself, they don’t call it a hot potato for nothing. Add the cream and a sprinkle of nutmeg and mash up well so it’s nice and creamy. Add the lamb and tomatoes to the mash and mix well. Spoon the mash back into the potato jackets with a teaspoon, making sure you’re filling up all the spaces nicely. Pop the lid back on the potato and voila!
Serve with some mixed salad leaves, drizzled with a balsamic reduction and topped with some extra roasted tomatoes. Delicious!
Yours in food
Leigh
You could use this method for stuffing potatoes with just about any ingredients. The only limitation is your imagination! What are your ideas? Share them in the comments below…
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