Directions
Ingredients
- Potatoes (medium) – 6nos
- Salt – 1kg
For Cheese Spread
- Cheese (grated) – 1cup
- Milk – ¾ cup
- Butter – 2tbsp
- Garlic clove – 1 no
For Toppings
- Butter (cubed) – few
- Cheese Spread – 1tbsp
- Oregano dried – a pinch
- Chilli flakes – a pinch
- Boiled corn nibbles – handful
- Spring onion chopped – handful
Extra Shots- Potato Soup using leftover Baked Potato
Ingredients
- Butter – 2 tbsp
- Onion chopped – 1tbsp
- Garlic chopped – 1tsp
- Leftover potato – 1no
- Water – 2cups
- Spring onion chopped – handful
- Salt – to taste
- Pepper – a pinch
- Cheese grated – handful
Steps
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1
Done
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For Preparing PotatoesFill a deep Kadhai with half the salt. Wash and dry potatoes. Place the potatoes over the salt. Now fill the kadhai with the rest of the salt burying all of the potatoes. Turn on the heat to medium and cook for about 20 to 25 min with a lid on. Once the time is up begin by removing the salt from top using a ladle. Be careful as the salt gets really hot. |
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2
Done
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You will find that the salt is set around the potatoes. Use the ladle or a spoon as hammer to break the potatoes out of the salt coating. Using a thick cloth, scrub off any excess salt from the potatoes. |
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3
Done
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For Cheese SpreadBegin by setting up a double boiler. Put the grated cheese in the bowl set upon the boiling water. Make sure the boiling water does not touch the base of the bowl. Add in the milk and butter in the bowl. Slice the clove of the garlic from the center and put it in the bowl as well. Begin stirring this mixture till the cheese melts. When the cheese almost melts, use a hand blender to blend the mixture into a smooth sauce like consistency |
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4
Done
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For ToppingsAt this stage, you are now ready to assemble the dish. Begin by taking a potato, and slit the top in an “x” or a criss cross shape.Press the potato from the bottom to open up the potato from the slits and form a pocket. Add a cube of butter in the pocket, spoon in a dollop of the cheese spread and sprinkle over with oregano and chilli flakes. Finally top up with some boiled corn and chopped spring onions |
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5
Done
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Tips and Tricks while making Baked PotatoesMake sure that sizes of the potatoes are similar so they cook at the same time. |
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6
Done
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Time taken to cook the potatoes depends on the size of the potatoes and amount of the salt. Medium sized potatoes should take around 20 to 25 min buried in 1 kg salt over medium flame. |
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7
Done
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In case you feel the potatoes are raw, you can put them back in the salt and cook for another 10 min. Always keep the potatoes unpeeled while using this method. |
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8
Done
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Never boil cheese, always use gentle heat to soften. Once ready, keep the cheese spread covered to avoid the formation of skin on the top. Cheese spread stored in an airtight container will remain good to use for about a week. |
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9
Done
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Extra Shot- Potato Soup using leftover Baked PotatoBegin by heating butter in a pan. Once the butter is melted, add in the chopped onion and garlic. Cook, stirring on low heat for about 2-3 minutes |
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10
Done
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Cut the leftover potatoes into rough cubes and add it to the pan. Mash in the pan while cooking for about 2-3 minutes. |
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11
Done
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Next add in water, and boil for 10 min. Turn off the heat and blend into a fine puree using a hand blender while the soup is warm. |
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12
Done
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Bring the soup back to boil and add some spring onions to it. Adjust seasoning and serve hot. |
