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Thursday 24 November 2011

Sluttishly Simple: Papa D's Super Smashed-Up Spuds

To be perfectly honest I had never stuffed a potato until I met my old man (ooh, Matron!). Sure, I'd feasted upon spicy BBQ chicken wings and gobbled stuffed skins in the heady days of my youth; accompanied by jugs of weaker-than-weak cocktails and surrounded by uncoordinated salsa enthusiasts at what was then a must-be-seen hangout - Old Orleans (oh yes, the truth I tell ya!).

Anyway, now I am well sophisticated and all that, as I say I'd never made them myself.

My mister is (quietly) a little bit of culinary whizz - particularly when it comes to getting newly full-of-attitude pre-pre-teens to eat their dinners. So, when I started hanging about with him, I bore witness to a truly splendid thing. Pappa D's super smashed up spuds.

If you're anything of a cheese/carb/starch glutton (as I am) then you will adore these tasty yumsters.

You'll need (to feed 4 hungry mouths):
  • 4 baking potatoes (the larger the better!)
  • 1/2 Camembert (one of those that come in a swish french-style box)
  • 100g grated cheddar cheese
  • 2 rashers of bacon
  • Fresh chive
  • Salt and pepper
Make it!
  • Bake your potatoes as normal in the oven at 190 degrees C for about 30 minutes - they don't have to be quite as cooked as normal as they'll go back in shortly.
  • Once they are cooked get them out and let them cool enough to handle (if you're in a rush pop on an oven glove to handle them).
  • Whilst you are waiting for them to cool, fry the bacon until it's nice and crispy.
  • Once cooled, slice each potato in half using a cold metal kitchen knife (the cold metal helps slightly solidify the potato as you cut it and makes for a neater divide).
  • Scoop out the potato from the skin and plonk it all in a nice big bowl - do not discard the skins!
  • Chop up the Camembert and chive and add to the potato along with 3/4 of the cheddar, the bacon (finely diced)and a decent sprinkling of salt and pepper.
  • Mash, mix and blend the ingredients together with a fork or other suitable mixing implement.
  • Using a spoon, divide the potato mix between the skins.
  • Top with the remaining cheddar and return to the oven for 10 minutes.
  • Serve!

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