The pictures aren’t really great this time. I decided to make these one evening, when I was both hungry, bored and craved something EVIL. These fat beauties are so luscious and filling and cheesy that the guilt doesn’t stay too long.
The stuffing is actually entirely up to you and what you happen to have on you at that moment . I had some mozzarella leftover from a few days, and well that’s how I decided to use it. So here goes.
I had a few medium-sized potatoes, which I baked for 45 minutes at 220℃. Yes I inserted a very thin knife to check for doneness. You can see the surgery mark in the second potato.
oil the baking tray and the set these cut up potatoes, skin side down.
Scoop out their innards as much as you can without really tearing up their skins. You don’t have to be overly careful or scoop within an inch of their lives. The green tinge is from a tinted window, I know these aren’t the most fab pics. I have made peace with it.
here’s the filling. It has the scooped out potatoes, 1/2 cup mozzarella cheese, crushed garlic, mayonnaise, a dash of salt and a bit of crushed red chillies. These have to get a mixing and smoothed together until its come to a consistency where it somewhat resembles a thick paste of gloriousness.
The hollow potatoes are now stuffed. It took about a tablespoonful in each, and then topped off with more grated mozzarella. I also drizzled some olive oil on top to make them a bit more brown, burnt and oozy.
Bake them at 200℃ for 30 minutes, or until you can see the cheese swell up, and tan.
This came out smelling hot and so gorgeous. It was practically oozing all over the tray. A bit of mustard and you’re done. You might not fit into your pants the next day, but it’s totally worth it.
Ingredients
– 3-4 medium-sized potatoes
1/2 cup mozzarella cheese
1 tablespoon mayonnaise
1/2 tsp salt
1/2 tsp crushed red chillies
2-3 cloves garlic (crushed.)
2 tbsp olive oil (any regular oil will do)
You know the rest.. right.
Driedredchillies 