Jacket potato, baked potato, potato in their skins, spuds, furnace spuds, pomme de terre au four. Load them up with any filling or topping you please.
Baked without foil for crispy skins.
With sausage this time, squeezed out from its casing. Seems a shameful waste to put sausage in casing and then squeeze it out again but it is a handy portion control.
Sometimes we would get fancy with these things, scoop out the fluffy white potato interior, mash it with butter and cream and possibly cheese, sometimes bacon or whatever, pipe it back into the skins with a star-shaped tip and then return them to the oven to brown. But my mates agreed that is a few steps too far and too pissy for us so now that practice is stopped in favor of more rustic and less labored versions. Frankly, after all that those twice-baked types would look somewhat exhausted.
ARTS !
Might I suggest these crash hot taters for a change from the usual baked potato base?
ReplyDeleteI dress 'em up with cheese, sliced green onions and bacon crumbles or sauteed mushrooms & Italian sausage for a lunch or late nite nosh.