This is going to be short and simple. Just like dinner. I love cooking – all that chopping, slicing, frying and grilling is relaxing and I get to eat the results. But sometimes (whisper it) I just don’t feel like it. Sometimes I just want to flop. Baked spuds are made for times like this.
So, like my supper, this is a short post before I flop in front of Special Agent Dale Cooper and Twin Peaks (series 2). In front of me the potato, steam rising from fluffy flesh, half melted cheese and swirl of pesto. Mmmm-mmm.
My baked spud
1 large spud
Heat oven to 200oC. Wipe dirt from potato, prick a few holes and scatter with a little sea salt. Place in oven and bake for 1.5 hours.
Cut small lid from spud and scoop out flesh carefully so you don’t break the skin. Mix with pest and cheese, keeping a little back. Scoop it carefully back into the skin, top with grated cheese and bake for another 15-30 minutes.
That’s it. Now flop.