Spudman’s Spudtacular Baked Potato Cookbook by Spud Man

Author:Spud Man [Man, Spud]
Language: eng
Format: epub
ISBN: 9780008728151
Publisher: HarperCollinsPublishers
Published: 2024-10-15T00:00:00+00:00

1 Make the colcannon filling: heat the olive oil and butter in a large frying pan set over a medium heat. Add the leek, spring onions and garlic and cook for 5 minutes, stirring occasionally, until tender. Reduce the heat to low and stir in the cabbage. Cook gently, stirring occasionally, for 10–15 minutes, or until softened.

2 Preheat the oven to 200°C (fan 180°C).

3 Cut the cooked spud in half and scoop out the flesh, leaving a 5mm (¼in) thick shell. Transfer to a bowl and mash with 2 knobs of the butter. Stir in the cooked colcannon filling and most of the grated cheese, adding a little milk or cream if needed to slacken the potato. Stir in the mustard (if using) and parsley, and season with salt and pepper.

4 Spoon the mixture back into the potato skins and rough up the tops with a fork. Sprinkle the remaining cheese over the top and place on a baking tray. Bake in the preheated oven for 15 minutes, or until golden brown and bubbling.

5 Serve with butter and chopped spring onions.

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