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Twice-baked bubble and squeak jacket potatoes
These delicious potatoes make a great veggie main course in their own right, perhaps with a little cheese grated over, but are also a great side accompaniment to a casserole such as the Beef Stew and Mustard Suet Dumplings on page 59. I often make mash, as here, by baking rather than boiling potatoes as it results in a fluffier, more potato-y flavour. And the joy of this recipe is that you don’t waste the skins.
SERVES 4
- 4 baking potatoes
- 3⁄4 head of Savoy cabbage, finely shredded
- 3-4 knobs of butter
- sea salt and freshly ground black pepper
❶ Preheat the oven to 180C/Gas 4. Wash and dry the potatoes and bake in the oven for
1 hour, until cooked through and crisp on the outside.
❷ Meanwhile, sauté the cabbage in a little butter and a dash of water until tender. Season with salt and pepper and drain off any excess moisture.
❸ Slice the baked potatoes in half. Scoop out the flesh and transfer it to a mixing bowl. Mash in a couple of knobs of butter with a fork. Add the cabbage, mix well, then taste and adjust the seasoning as necessary. You might also need another knob of butter, depending on the kind of potato used.
❹ Spoon the mashed potato back into the empty shells – it will come above the edges, which is good – and place on a baking tray. Return to the oven for 10-15 minutes, until the tops are golden and crisping. Serve straight away.
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