Recipe courtesy of Nigella Lawson
Print
Blood and Guts Potatoes
Total:
2 hr 10 min
Prep:
10 min
Inactive:
30 min
Cook:
1 hr 30 min
Yield:
4 to 8 servings
Level:
Easy
Total:
2 hr 10 min
Prep:
10 min
Inactive:
30 min
Cook:
1 hr 30 min
Yield:
4 to 8 servings
Level:
Easy

Ingredients

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

Directions

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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