Baked potato is a real retro classic that many people associate with the happy eighties.
Potatoes were often wrapped in aluminum foil, before being baked and served - a bit dry - with a plastic fork sticking out of the top. Canned corn nuggets, cream and picnic ham was also a part of the topping.. Excellent and good, but a bit outdated.
Therefore, I’ve made a supergood "baked potato v2.0": Baked sweet potato with cheese, fresh red chili, crispy bacon and fresh scallion.
What you need (2 persons)
1 large sweet potato
1/2 - 1 can of creme fraiche
1 package of bacon, in bits
3 green onions, thinly sliced
2 handfuls grated yellow cheese
Some fresh red chili, can be omitted
THIS IS WHAT YOU DO:
1. Preheat oven to 200c/392F
2. Wash and dry sweet potato well. Poke many small holes in the skin with a fork, and place on a wire rack in oven for about 1 hour (cooking time may vary depending on how big or small sweet potato is). It is important to add a rack or a baking sheet with parchment paper under sweet potato, as it leeks some fruit juice during cooking.
3. When the sweet potato is tender, cut it in half lengthwise, and mash the pulp lightly with a fork. Sprinkle grated yellow cheese on each half and put them back in the oven for approximately 10 minutes until the cheese has melted. Crisp up some bacon in the meantime.
4. Take the sweet potato halves out of the oven/grill and top with creme fraiche, crispy bacon, thinly sliced scallions and some finely chopped fresh chili. Enjoyed immediately.
Have you fired up the grill?
Wrap the sweet potato in aluminum foil and grill it on indirect heat until it yields to gentle pressure. Follow the above procedure for the filling
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