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Wednesday 24 October 2012

Twice-Baked Potatoes

(Sigh!)...... Everything seem not right for me today.

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

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.