One of the big seasonal products during winter is the potato. And that is no wonder. They are very nutritious, giving us just what we need in this cold, challenging time of year. And they are absolutely delicious too! I recently discovered the joy of filled potato skins and just have to share my recipe with you. Oh, and did I mention there is only three ingredients?
I have to admit, the first time I made this, it was a bit of a surprise to me. I had planned to make the Nordic classic “Pitt-i-Panne”, but as I couldn’t find proper ham and normal potatoes in the small grocery store where I was, I had to come up with something else. Then I spotted some amazing, big baking potatoes. I had been told that filled potatoes were very nice, so I decided to give it a try. And honestly, those people were speaking the truth, what delicious meal I had!
Apart from being delicious, these potatoes will also provide you with a proper amount of nutrients to keep you going on cold winter days. I especially like to eat this before going to the stable for an evening of horse riding and stable work. But to be honest, they would do at any meal really. (Or maybe not breakfast… But for lunch or dinner, any time!)
What this recipe does teach you, is to have patience. It takes some time for the big potatoes to get thoroughly baked and you have to wait for that. I am still struggling with waiting for my meal, so I have had some instances when I sliced open the potato, only to find it still quite raw inside. Then it is back in the oven again, and some more waiting… If you have that same problem as me, try to keep busy while waiting for the potatoes to bake. That way you will be occupied and can leave your food be for the moment. Or you can use it as a good exercise in self-control. Either way, it’s definitely worth the wait!
Ovenbaked Filled Potato Skins (serves 1, but see note)
What you will need:
- One big baking potato (see note #2)
- One tablespoon of cream cheese
- Half a tablespoon of taco sauce
- Preheat your oven to 200 degrees Celsius. (or 180 on convection)
- Wash and scrub the potato.
- Prick holes in the potato with a fork. (Evenly distributed around the whole thing, it helps to keep the potato from exploding)
- Put in the oven on a baking tray for sixty minutes.
- When the potato is baked, take it out and slice in two lengthwise, so that the most flat sides can lie down.
- Scoop out the inner flesh of the potato and put it in a small mixing bowl. Leave about 1 cm of flesh on the skin.
- Mash the scooped flesh together with the cream cheese and taco sauce.
- Transfer the mixture back to the potatoes.
- Put the two halves back into the oven to bake for another 5 to 10 minutes.
Note: To save time, you can easily bake two or three potatoes at the same time and only fill one of them. Leave the others whole, let them cool and store in the fridge to finish the next day. That way you will save an hour baking the thing the next day.
Note #2: As one of you commented, try to take organic potatoes. Especially since you eat the skin in this recipe, you wouldn’t want that to be filled with nasty chemicals. Thanks for the tip Sandra!