Brighten up your meals with this colour­ful side

Stanstead Journal - - CLASSIFIEDS -

(NC) El­e­vate the reg­u­lar old baked potato with this im­pres­sive side dish for your guests. Stuffed with ched­dar and ba­con, th­ese pota­toes are not only de­li­cious but a show­stop­per as well fan­ning out de­light­fully as they bake. “The trick here is in us­ing wooden spoons (or chop­sticks) as guides while cut­ting al­most-but-not-all-the-way-through,” says Chef Tom Filip­pou, ex­ec­u­tive chef at Pres­i­dent's Choice. “An­other great tip is to cook the ba­con on a bak­ing sheet to keep it flat, making it eas­ier to insert into sliced pota­toes.” Has­sel­back Pota­toes Stuffed with Ched­dar and Ba­con

In­gre­di­ents:

2 tbsp (25mL) un­salted but­ter, melted

1 tbsp (15mL) PC New World EVOO

Ex­tra Vir­gin Olive Oil

6 PC Straw­berry Blonde Pota­toes

1/4 tsp (1mL) each salt and freshly ground black pep­per

2 springs each fresh rose­mary & thyme

Half 250g pack­age PC Aged 2 Years

Cana­dian White Ched­dar Cheese

2 tbsp (25mL) PC Black La­bel Panko

Ja­panese-Style Bread Crumbs

6 slices PC Nat­u­rally Smoked Ba­con cooked and each slice cut cross­wise into 10 pieces

Di­rec­tions:

1. Pre­heat oven to 425°F (220°C). 2. Stir to­gether but­ter and oil. Brush bot­tom of 14 x 11-inch (3 L) roast­ing pan with some of the but­ter-oil mix­ture. Slice thin length­wise strip off the bot­tom of one potato; place flat side down on cut­ting board. Place two wooden spoons on op­po­site long sides of potato. Cut potato cross­wise into 20 thin slices un­til al­most all the way through, stop­ping when knife hits spoon han­dles. Re­peat with re­main­ing pota­toes. 3. Ar­range pota­toes flat side down in roast­ing pan; brush with but­ter-oil mix­ture and sea­son with salt and pep­per. Scat­ter rose­mary and thyme sprigs around pota­toes. 4. Bake in cen­tre of oven for 25 to 30 min­utes or un­til cooked through but still firm, bast­ing with but­ter half­way through. Re­move from oven; let cool 5 min­utes. 5. Grate 2 tbsp (25 mL) cheese finely; com­bine with panko. Slice re­main­ing cheese cross­wise into 20 slices; cut each slice cross­wise into 3 pieces for a to­tal of 60 pieces. 6. Insert ba­con al­ter­nately with cheese in potato slices. Brush all over with but­ter from pan. Sprin­kle panko mix­ture over top. Bake in cen­tre oven for 12 to 16 min­utes or un­til cheese is melted and panko mix­ture is golden. 7. Dis­card herb sprigs; garnish with fresh herbs if de­sired.

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