All of our children love potatoes, we have them cooked in a variety of ways too. But when I saw the #MarisPiperBritMums Linky Challenge which is sponsored by Potato Council I thought I had to show you a way of cooking them a Swedish friend of mine had shown me.
It is a traditional Swedish way of cooking them made famous by a restaurant – they can be served as a side dish or as a small main course with vegetables, our children love them with fish fingers and beans, I am not quite sure that is what the restaurant had in mind when they cooked them!
Reverse Swedish Baked Potatoes
What you’ll need –
- 6 Maris Piper large potatoes
- 1/2 cup of fresh breadcrumbs
- 1/4 cup of grated Parmigiano-Reggiano cheese
- 1 teaspoon of paprika
- 3 tablespoons of butter melted
- pinch of salt
- parsley for garnish if required
- preheat the oven to 220°C, and grease a large baking dish
- peel the potatoes, then use chopsticks to enable you to cut small wedges into the potato without cutting right through it
- mix the bread, paprika, Parmigiano-Reggiano cheese, and half of the butter
- flex the potatoes and cover them with butter inside all the cracks
- press the breadcrumb mixture into the cracks and pat on the top of each potato
- bake for 30 minutes covered with foil, then a further 15 minutes without the foil
The children loved them and so did we – and a different alternative to the normal jacket potatoes we love!
For other great recipies check out http://www.lovepotatoes.co.uk/
This post is an entry for #MarisPiperBritMums Linky Challenge sponsored by Potato Council for Potato Week 7 – 13 October, celebrating the varieties of potatoes and how we like to eat them. Learn more and find recipes atwww.lovepotatoes.co.uk