Jacket potoato and melted cheese
- Thread starter citydreams
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mmmmm, my dinner last night was baked spud with Taziki and hot cheese salad and pan fried balsamic pork chop on the side 
, alas tonight
pasta
, alas tonight pasta
)
cyberfairy
http://unicycle-emptiness.co.uk/
Just had one for dinner with strong cheddar, pickle, cream cheese, a bit of coleslaw and a salad
Cheers, guys
Cheers, guys
spanglechick
High Empress of Dressing Up
this is my new take-to-work thing.
sadly not lovely mature cheddar (too fatty)
but topped with extra light philly and haf a can of reduced sugar/salt beans.
i also cook them with a metal skewer throught the middle. how my mum taught me, innit? then i take thwem in, assemble the toppings and microwave the lot to heat it through.
very filling.
sadly not lovely mature cheddar (too fatty)
but topped with extra light philly and haf a can of reduced sugar/salt beans.
i also cook them with a metal skewer throught the middle. how my mum taught me, innit? then i take thwem in, assemble the toppings and microwave the lot to heat it through.
very filling.
trashpony
Hag
sojourner said:Kinell, how big are your spuds trashy?!
I wondered about the placcy cutlery too
You only put on the same amount of total cheese as you would if you were using only variety silly
They do baked potatoes in the canteen at work but they keep them in a little oven and I always forget about them. I might have to set a reminder in my diary
lighterthief
Well-Known Member
Yay, I shall be having baked potatties tonight, with sour cream, spring onions, butter and perhaps a little bit of cheddar.
Crispy
The following psytrance is baṉned: All
Crispy's Precise and Poncy Baked Potatoes With Cheese
Bake a potato, a big one, that is nice and oblate (ie, shaped like an M&M). While it's baking, grate a load of cheese and finely chop some spring onion. When the potato's nearly done, slice it along the longest axis, so as to expose the maximum surface area (you should have two shallow-ish cups). Remove the potato flesh from the skin with a fork and stick it in a bowl. Add in half the cheese and all the spring onion. Mash it up, but not so smooth as if you were making normal mash. Re-fill the potato, packing the mash down tightly. Sprinkle the rest of the chees on top and grind on a good helping of pepper. Put the potato back in the oven and bake until the cheese is melted and browning. Use the grill if you're in a hurry. Eat with a fat grin on your face (in between bouts of huffing and waving a hand in front of your mouth cos the damn thing's too hot to eat)
Bake a potato, a big one, that is nice and oblate (ie, shaped like an M&M). While it's baking, grate a load of cheese and finely chop some spring onion. When the potato's nearly done, slice it along the longest axis, so as to expose the maximum surface area (you should have two shallow-ish cups). Remove the potato flesh from the skin with a fork and stick it in a bowl. Add in half the cheese and all the spring onion. Mash it up, but not so smooth as if you were making normal mash. Re-fill the potato, packing the mash down tightly. Sprinkle the rest of the chees on top and grind on a good helping of pepper. Put the potato back in the oven and bake until the cheese is melted and browning. Use the grill if you're in a hurry. Eat with a fat grin on your face (in between bouts of huffing and waving a hand in front of your mouth cos the damn thing's too hot to eat)
gaijingirl
Well-Known Member
Crispy said:
That would be the perfect recipe except there's no butter or salt.... far too healthy. I'm very sick today and I might treat myself to a baked spud for lunch if I can get the energy to get out of bed and down to the shop.
citydreams
on the road again
I'm amazed by the amount of Cheddar gorgers!
There's more different type of cheeses than there are days in the year, and to be honest, there really isn't any such thing as pure Cheddar.
This year's British Cheese Awards had 842 different cheeses.
Clean your palate of yesteryear's daily rind. Next week is British Cheese Week. I urge you, on behalf of cows everywhere, to break out of your mould.
These women need you...
There's more different type of cheeses than there are days in the year, and to be honest, there really isn't any such thing as pure Cheddar.
This year's British Cheese Awards had 842 different cheeses.
Clean your palate of yesteryear's daily rind. Next week is British Cheese Week. I urge you, on behalf of cows everywhere, to break out of your mould.
These women need you...
May Kasahara
take me to the feeling
Skim said:
^^^ is always a winner for me; I also like butter and grated cheddar/red leicester with a nice dressed salad, and sometimes beans and cheddar when it's very wintry.
Loads of black pepper on all of the above. In fact, in my house, loads of black pepper on pretty much everything. Can you be addicted to pepper?
Skim
Well-Known Member
May Kasahara said:
I'm a black pepper addict as well. I can't get enough of it. When I'm having a pizza in a restaurant and the waiter comes round with the giant pepper mill, I feel like telling him to give me the mill so I can cover the pizza with obscene amounts of pepper.
I won't put pepper on stuff like curry or Thai, but anything else is fair game. it's probably quite offensive, the way I'll cover a meal in pepper, but I don't care. I am addicted.
gaijingirl
Well-Known Member
citydreams said:
No one denies this!! It's just that as far as baked spuds are concerned it has to be very mature cheddar!
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