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  • Blood and Guts Potatoes

Photo: Blood and Guts Potatoes

TOTAL TIME: 2 hr 10 min
Prep: 10 min
Inactive Prep: 30 min
Cook: 1 hr 30 min
 
YIELD: 4 to 8 servings
LEVEL: Easy

ingredients

  • 2 tablespoons tomato ketchup, plus more to decorate
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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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  • on October 22, 2011

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    I have to say, this was the first recipe for potato skins in which i actually got the potatoes throughly cooked. Thanks for that! That said, I was a little disappointed with the lack of seasoning - guess I'm used to American's loaded spuds. And, the cheese wasn't really melting the way it should. Ketchup is good effect at the end, but the only thing I'll use again from this recipe is the 450 degrees for 1 hr.

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