Monday, 12 September 2011

Potato skins stuffed with carrot & Wensleydale


Potato, carrot, orange, cumin, coriander, Wensleydale with cranberries.

I make mashed potatoes in 3 different ways depending on the time I have, or the type of mash I'm making.
On the occasions where I bake the potatoes in the oven I cannot resist saving the skins to stuff them with scrummy things.

1) Cover the potatoes in foil and bake for 1 and a half hours.

2) Scoop the potato from the skins ensuring that you leave a thin layer of potato to give the shell some integrity. Set the potato aside to cool.

3) Peel your carrot and then use the vegetable peeler to cut razor fine strips of carrot. Sautee these in a little butter with ground cumin for 2 minutes. Add the juice from one orange along with the zest into the pan and sizzle for a further 2 minutes. 

4) Spoon the carrot into the potato shells, crumble Wensleydale over the top and bake in the oven for 10 minutes. Serve sprinkled with chopped coriander.

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