I love potatoes – and to be precise I love baked potatoes. No! I think I like potatoes in general but yes, I love baked potato slightly more. But I also find them quite chore-ish. I have been wanting to eat baked potatoes – which means I have been obsessing about making them.
It was two days ago when I saw a blog post on an English Breakfast by @nkprisca and she had browned whole potatoes. So I got thinking that I should make my baked potatoes on a pan too. That also gives me a larger surface area which means more cheese and more toppings.
I tried and I am pleased to say IT WAS AMAZING!!! All three of us really enjoyed our brunch – Paul is not in town so it was just me, my daughter and son. So here is the recipe:
4 large Potatoes
3/4 cup Stringy Cheese – grated – I used Provolone
4 slices Picnic or any Ham – cubed
3 Tablespoons Spring Onions – chopped
4 Tablespoons Sour Cream
4 teaspoons Parmesan Cheese – grated (optional but highly recommended)
Wash the potatoes as well as you can because you will not be peeling them.
Prick them with a fork or a knife and microwave them on HIGH for 8 minutes.
Let them cool until they are easier to handle.
Using a potato masher, press each potato until it just splits. You want to do this gently so it doesnt fall apart.
Then in a skillet, heat some oil.
Cook the potato on both sides until browned and slightly crispy.
Remove and drain.
Then place them on a toaster oven tray, sprinkle salt and pepper and top with the provolone cheese.
Allow the cheese to melt and brown slightly.
Remove and top with ham, Parmesan and a dollop of sour cream.
Garnish with spring onions!