Last week, went for check-up (blood/urine/stool/pap-smear) and the doctor called me today and said the result is out and briefly told me that my cholesterol is high! Oh dear...... the first thing came to my mind is.... I can't bake anymore cakes in future?
Oil, butter, eggs, cream........all these are high in cholesterol!
While talking to my doctor on the phone, actually I was half way baking a cheesecake. At after 45 minutes, my oven just suddenly turn off by itself.........duh......WHAT HAPPENED?!!!! Try to turn on and turn off...... So fed up...... so you should know what the outcome of my cheesecake then... fed up!
Today I am posting, Twice-Baked Potatoes. Potato, whichever way to cook it, it is still my favourite.
Twice-Baked
Potatoes
Ingredients
4 baking
potatoes (Russet), about 225gm
150ml
heavy cream
1 tbsp
lemon juice
2 garlic
cloves, chopped/mince
1
shallot, chopped/mince
85ml
vegetable stock or water
3 tbsp
chopped fresh basil (I used coriander)
2 tbsp
grated parmesan cheese (I forgot about this here)
Salt and
pepper to taste
Preheat
oven to 190C.
Scrub the
potatoes and prick the skins with fork. Rub a little salt into the skins and place on
a baking sheet.
Bake /
cook the potatoes for 1 hour or until the potatoes are cooked through and the
skins crisp.
Remove
the potatoes from the oven and cut them in half lengthways.
Using a
spoon, scoop the potato flesh into a mixing bowl, leaving a thin shell of potato
inside the skins. Mash the potato flesh
with a fork.
Meanwhile,
mix the cream and stock in a saucepan and simmer for 8-10 minutes or until
reduced by half.
Stir in
lemon juice, garlic, shallot and chopped
coriander, season with salt and pepper.
Stir the
mixture into the mashed potato.
Spoon the
mixture back into the potato shells and sprinkle the cheese on top.
Return
the potatoes to the oven for 10 minutes or until the cheese has browned.
Serve
with fresh salad.
