Blood And Guts Potatoes Recipes

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BLOOD AND GUTS POTATOES



Blood and Guts Potatoes image

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 2h10m

Yield 4 to 8 servings

Number Of Ingredients 3

4 baking potatoes
3 balls fresh mozzarella, diced
2 tablespoons tomato ketchup, plus more to decorate

Steps:

  • Preheat the oven to 450 degrees F.
  • Prick the potatoes here and there with a fork and put them into the oven, straight on the wire rack, for 1 to 1 1/2 hours, depending on their size.
  • Take the potatoes out of the oven and let them cool down a little before you handle them. Carefully slice each 1 in half and scoop out the fluffy potato flesh into a bowl, reserving the skins.
  • Put the diced mozzarella into the bowl with the potato and add the 2 tablespoons of ketchup. Mix with a fork and then spoon the filling back into the potato skins.
  • Sit the loaded potato skins on a lined baking sheet, and dribble over some more ketchup in a gory blood-dripping kind of way. Put back in the oven to cook for 15 minutes, by which time the cheese will have melted and the potatoes be warmed through.

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