If the approaching days are going to characteristic massive, celebratory meals of many elements, why not kick off the weekend with an incredible tray of stuffed potatoes, their skins crisped up and flesh mashed with cream cheese, coriander, spring onions, chilli and somewhat mango chutney, all topped with candy pickled pink onions onions flecked with nigella seeds.
It’s the type of meal that might feed the lots if everyone seems to be descending on you tonight, or might simply do one or two of you for a quiet dinner earlier than the chaos begins. You possibly can eat it in your lap in entrance of It’s a Fantastic Life, or place an incredible tray of them on the desk with a salad or a giant bowl of slaw. You would even make this recipe with child potatoes and serve them as Christmas occasion nibbles.
Prep time: 10 minutes
Cook dinner time: 1 hour quarter-hour
- 4 giant baking potatoes
- 3 tbsp pink wine vinegar
- 2 tsp sugar
- A pink onion, very finely sliced
- An enormous pinch of nigella seeds
- 165g full fats cream cheese
- 4 spring onions, finely sliced on an angle
- A small inexperienced chilli, finely chopped
- A small bunch of coriander, finely chopped
- 2 tbsp mango chutney
- An enormous handful of grated cheddar (plus further for ending)
1. Preheat the oven to 200C/fuel 6.
2. Use a fork to prick the potatoes throughout. Run underneath chilly water so their skins are damp, then sprinkle with salt. Bake immediately on the oven rack for an hour, or till the skins are nicely browned and you may inform from poking them with a knife that the flesh is comfortable.
3. Whereas the potatoes are baking you may wish to make the pickles. Put the vinegar and sugar in a small saucepan over a low warmth. Carry to a simmer. Cook dinner till the sugar has dissolved. Put the pink onion slices in a small bowl and pour the new vinegar over them. Add the nigella seeds and use a fork to combine.
4. When the potatoes are cooked, take away from the oven and go away to chill for a few minutes. Flip the warmth as much as 250C/fuel 9. Minimize the potatoes in half. Scoop the flesh out into a big bowl. Put the skins on a baking tray and bake for 5 minutes, or till they’ve crisped up a bit.
5. In the meantime, use a fork to mash the potato flesh. Combine with the cream cheese, spring onions, chilli, coriander, mango chutney and a giant handful of cheddar. You may wish to add a pinch of salt too. Combine nicely, then use a spoon to fill the skins, packing them with as a lot filling as you’ll be able to legitimately slot in. Prime with somewhat extra cheddar and pop again within the oven for about eight minutes, or till they’re effervescent and golden on high.
6. Serve right away with the pickled onions.
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