Tuesday, 22 November 2011

Baked potato: roast pepper & goats cheese


1 bell pepper, balsamic vinegar, olive oil, goats cheese, potato.
Serves: 1 Preparation: 45 minutes - 1 hour

Once you have made your perfect baked potato, you need to fill it! Sometimes only goats cheese will do and this tangy, creamy filling is the most indulgent thing I can think of to put on a baked potato (except for caviar and truffles, obviously!)

1) Slice the top from the pepper and remove the seeds. Slice into small pieces and lay skin side down on a baking sheet. Drizzle with balsamic vinegar and a little olive oil and grill on a high heat for 10 minutes.

2) Turn the peppers over and continue to grill until they begin to blacken. Remove from the grill and stir into the goats cheese and spoon the glorious, gungy mixture onto the potato.

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