Monday, August 31, 2009

Potatoes Stuffed w/ Bacon and Sage



First and foremost, I must apologize to my good friend Mike who follows my blog, but doesn't eat pork. It seems that this blog is turning into the "Edible PORK Menu" website. I will try to make a conscious effort to create more Kosher dishes in the near future, to make up for the fact that the majority of my posts have been, although appreciated, inedible to my Jewish readers. Having said that, I'll keep this one short and to the point.


This is an idea I discovered in a Jamie Oliver cookbook. Since finding this recipe, I've never made a traditional baked potato again. As a note, before we get started, this recipe does call for anchovy, which most of the world finds repulsive. I will declare this to be an optional ingredient, but will press upon you that the anchovy fillet will dissolve inside the potato and simply add a salted richness to the flavor. You will not taste fish. I promise!


INGREDIENTS

4 Potatoes

TT Olive Oil

TT Salt & Pepper

4 Rashers of Bacon

4-8 Sage Leaves (depending on size)

4 Anchovy Fillet (optional)

1 Clove of Garlic, minced

1 Lemon, zested


I like to zest my citrus by hand, but you're welcome to use a Microplane or zester. In order to zest by hand, remove the peel using a knife (as if you were making Supreme). Once any remaining pith has been removed, slice the peel into julienne strips and then finely mince.



Preheat the oven to 400 degrees.
Using an apple corer, twist and remove the center from each of your potatoes. Keep the cores because you can use them either as plugs for the potatoes or as "Scooby Snacks" later. Prick your potatoes with a fork and season with olive oil, salt, and pepper.


Lay out your potato filling; 1 rasher of bacon, 1-2 leaves of sage, 1 anchovy fillet, minced garlic, and lemon zest.



Fold the bacon over in half so that the filling is sandwiched between the bacon.


Stuff the wrapped bacon into the cored out center as you rotate the potato. Rotating the potato will cause the bacon to twist and prevent any of the filling from falling out. Once the potatoes have been stuffed, you can either leave them be or you can cut the plugs in half and stuff them back into either end of the potato. Place the potatoes on a sheet tray and bake for about one hour, rotating every 15 minutes, until they are fully cooked.

With any extra plugs, you can wrap those in bacon and garnish with salt and pepper and simply bake them in the oven alongside your potatoes. Obviously, because they're smaller, they'll be ready before your potatoes and can served as a nice "Scooby Snack" appetizer before your meal.