Friday, September 9, 2011

Cottage Baked Potato

Is "awesomest" a word? That describes this potato
happily resting on the vintage cottage plate.

Spending a week at a rented cottage, I figured that food blogging was going to be out of the question. I didn't have my toolbox with my knives and basic cooking utensils (big mistake, by the way), and it'd be mostly basic barbecues, sandwiches, etc.

Meredith has very few rules for camping and cottaging, but one of them is "there must be bacon!" I'm not a big breakfast eater, so I had planned our fry-up for a dinner instead, one of the few times I wouldn't be using the barbecue for dinner. I had also brought up some potatoes hoping that I'd be able to bake them in a fire (probably not happening based on my most fire attempt).

Just before we left, I saw a great recipe from Chef Amos Miller on Cook, Eat, Share. It's his introduction that really caught my attention: "This is so simple, you'll laugh. It tastes so good, you'll cry." He wasn't exaggerating. Such little effort for such flavour. Oh, yum.

The trick was to stuff a potato with butter and something else, top it off with some bacon, wrap it, and bake it. Facing those potatoes and some extra bacon, I realized that I had an opportunity. I tried to be good and substituted the butter for margarine (Chef Miller would be disappointed) and switched the spices to what's available, but I think the idea of the recipe is to really add what flavouring you have on hand, as long as it includes bacon.

Cottage Baked Potatoes

4 russet potatoes, washed
2-4 tbsp butter or margarine
4 garlic cloves, peeled
salt and pepper
2 strips (rashers) bacon, cut in half
  1. Preheat oven or grill to 450-degrees or preheat grill.
  2. Using a chef's knife, slice the potatoes halfway down, lengthwise and place on two squares of tinfoil.
  3. Twist the knife in the sliced potatoes until you hear a faint cracking, causing the slit to open a bit.
  4. Stuff the thin slices of butter into the slit, or, using a spoon, force the margarine in.
  5. Using the side of the chef's knife blade, flatten the garlic cloves and shove one into each potato.
  6. Sprinkle each potato with salt and pepper.
  7. Top potatoes lengthwise with 1/2 slice of bacon.
  8. Wrap potatoes and bake or grill for one hour.
Inspired by Amos Miller's A Baked Potato Recipe.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
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1 comment:

  1. Ooh, that looks fantastic! I'm worried about how that plate is hovering so dangerously on that post though...

    I'd be tempted to stuff some baked beans into it too, before topping with the bacon as well, mm. Ok, that's decided, going to try that out now!

    Hungry Jenny x


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