Fair baked potato. After a month in dry dock Sencillito I bring a recipe, roasted potatoes baked as those of the Fairs.
If you've tried these potatoes at the fair ever know that the potato takes a spectacular flavor baking, the only downside is that since it is large potatoes (more than half a kilo each potato) baking time is prolonged enough but part of this recipe has no work, the easier it is impossible. So if the show is over in your town and you kept monkey baked potato, or if you have not reached the fair and are eager to eat a stuffed potato, you know, buy a large potato per person ..... to the kitchen!
If you've tried these potatoes at the fair ever know that the potato takes a spectacular flavor baking, the only downside is that since it is large potatoes (more than half a kilo each potato) baking time is prolonged enough but part of this recipe has no work, the easier it is impossible. So if the show is over in your town and you kept monkey baked potato, or if you have not reached the fair and are eager to eat a stuffed potato, you know, buy a large potato per person ..... to the kitchen!
Ingredients for Roasted Potato Fair (serves 4):
Potatoes: 4 large potatoes (about 500-700 grams each)
Mayonnaise: amount to taste
Ketchup: amount to taste
fine table salt and black pepper
Filling: Tuna in oil, corn, olives, beets, carrots, ham, crab sticks (surimi), .... and whatever you want, add or remove ingredients to your taste.
Recipe for Roasted Potato Fair (for four people):
Wash the potatoes under running water to remove all sand. Then with a very sharp knife punctured four times each potato to the hot potato not burst thus avoid breaking the skin.
We put on a cookie sheet with aluminum foil or parchment paper and place the potatoes on it.
We put in the oven at 200 ° C (top and bottom) for at least 1 hour and half. Total baking time depends on the size of the potatoes, read at the end of the recipe to learn more about the baking time.
A half turn over baked potatoes that are made alike.
While potatoes are baking prepare the filling. You can do what you like, cut into slices or leave them whole olives, chopped surimi, grate carrot ..... Add all ingredients in the list, remove some or use one of the other I suggest at the end of the recipe.
To test whether the potato is well cooked pricked with a wooden stick that reaches the center of the potato. The toothpick should come and go without any difficulty. When the potatoes are tender take them out of the oven.
Now take a good piece of foil and fold it in half. Place on a potato foil (potato eye burns) and a knife cuts the potato along without actually separate the two halves so that it is like a book. Repeat with all the potatoes.
Season the potatoes with salt and pepper. Then with a small spoon looks smashing potato pulp but without touching the skin. Do not draw outside of the potato pulp, only want to break easier then mixed with the other ingredients while eating.
Now place the stuffing over which you have prepared, the sauce of your choice and go. The foil will serve we put dish and prevent burn us, anyway if you notice that a lot of heat goes a little paper. Off the kitchen and get lunch!
To eat:
You see I have not put numbers next to filling ingredients as this depends on your taste and what you want to have loaded potatoes. You know you can remove ingredients from the list and you can try adding other ingredients such as chopped cucumber, grated or diced cheese, roasted peppers, anchovies, dried tomatoes, garlic sauce, cocktail sauce, mustard, Roquefort sauce .... to your liking!
On the baking time you should keep in mind that the bigger the potato usually takes to become more and more elongated than a potato is a potato will do before with the same weight but rounder since in the latter takes longer to get center heat to roast the potatoes completely. Besides the different potato varieties have different baking times so it is advisable to choose potatoes of the same variety, the same weight and if possible with the same way (more or less) and so will all at once.
To discern the baking time I advise you leave 45 minutes on one side, then turn them over and let another 45 minutes. Then click with a stick and see if they need more time and let them turn them over 15 minutes. Go testing and when the potatoes are tender points total time, will serve for the next time you roast potatoes of the same size. In my case I used 650 grams potatoes, took 2 hours to be tender.
Some foil wraps each potato before putting it in the oven, so it makes the skin less dry potato and potato pulp that is stuck to the skin is softer. This potato is best used for then you can "dig" more potato almost to the skin. The downside is that the baking continues for longer and to be the thinnest skin is easier to break acting worse as container.
If you make a baked potato directly as in this recipe, which is as often done in the shows, get the potato skin and attached to this are harder and will form a container for your perfect stuffed baked potato.
Potatoes: 4 large potatoes (about 500-700 grams each)
Mayonnaise: amount to taste
Ketchup: amount to taste
fine table salt and black pepper
Filling: Tuna in oil, corn, olives, beets, carrots, ham, crab sticks (surimi), .... and whatever you want, add or remove ingredients to your taste.
Recipe for Roasted Potato Fair (for four people):
Wash the potatoes under running water to remove all sand. Then with a very sharp knife punctured four times each potato to the hot potato not burst thus avoid breaking the skin.
We put on a cookie sheet with aluminum foil or parchment paper and place the potatoes on it.
We put in the oven at 200 ° C (top and bottom) for at least 1 hour and half. Total baking time depends on the size of the potatoes, read at the end of the recipe to learn more about the baking time.
A half turn over baked potatoes that are made alike.
While potatoes are baking prepare the filling. You can do what you like, cut into slices or leave them whole olives, chopped surimi, grate carrot ..... Add all ingredients in the list, remove some or use one of the other I suggest at the end of the recipe.
To test whether the potato is well cooked pricked with a wooden stick that reaches the center of the potato. The toothpick should come and go without any difficulty. When the potatoes are tender take them out of the oven.
Now take a good piece of foil and fold it in half. Place on a potato foil (potato eye burns) and a knife cuts the potato along without actually separate the two halves so that it is like a book. Repeat with all the potatoes.
Season the potatoes with salt and pepper. Then with a small spoon looks smashing potato pulp but without touching the skin. Do not draw outside of the potato pulp, only want to break easier then mixed with the other ingredients while eating.
Now place the stuffing over which you have prepared, the sauce of your choice and go. The foil will serve we put dish and prevent burn us, anyway if you notice that a lot of heat goes a little paper. Off the kitchen and get lunch!
To eat:
You see I have not put numbers next to filling ingredients as this depends on your taste and what you want to have loaded potatoes. You know you can remove ingredients from the list and you can try adding other ingredients such as chopped cucumber, grated or diced cheese, roasted peppers, anchovies, dried tomatoes, garlic sauce, cocktail sauce, mustard, Roquefort sauce .... to your liking!
On the baking time you should keep in mind that the bigger the potato usually takes to become more and more elongated than a potato is a potato will do before with the same weight but rounder since in the latter takes longer to get center heat to roast the potatoes completely. Besides the different potato varieties have different baking times so it is advisable to choose potatoes of the same variety, the same weight and if possible with the same way (more or less) and so will all at once.
To discern the baking time I advise you leave 45 minutes on one side, then turn them over and let another 45 minutes. Then click with a stick and see if they need more time and let them turn them over 15 minutes. Go testing and when the potatoes are tender points total time, will serve for the next time you roast potatoes of the same size. In my case I used 650 grams potatoes, took 2 hours to be tender.
Some foil wraps each potato before putting it in the oven, so it makes the skin less dry potato and potato pulp that is stuck to the skin is softer. This potato is best used for then you can "dig" more potato almost to the skin. The downside is that the baking continues for longer and to be the thinnest skin is easier to break acting worse as container.
If you make a baked potato directly as in this recipe, which is as often done in the shows, get the potato skin and attached to this are harder and will form a container for your perfect stuffed baked potato.
No hay comentarios:
Publicar un comentario