Gilded Potato
- serving for 3-4
- 2 hours
- oven ricer
For Mash
Ingredient
medium sized Maris piper potatoes 5 pc
butter 80 g
double cream/creme fraiche 100 ml
chopped parsley
Salt & pepper to taste
For Toppings
Ingredient
breadcrumbs 50 g
grated Gruyère cheese 50 g
olive oil 2 tbsp
Directions
Prick the potatoes and bake at 180c for 50-60 mins until cook through
Cut in half and scoop the flesh into a ricer
Add the butter, salt and pepper and stir
Add cream and parsley and taste for seasoning
Fill the mash to the potato skins
Mix the breadcrumbs, cheese and olive oil
Topping the filled skins and bake at 180c for 20-25 mins
Principles
- Prick potatoes: allow steam to escape from potato
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman