Recipe
for :
 This
recipe for Stuffed Baked Potatoes by Andrew Fairlie
comes from Albert Bartlett (www.albert-bartlett.co.uk),
Britain’s leading grower and packer of root vegetables.
A family business for more than 50 years, they are fiercely
committed to natural farming with minimum interference.
 When
the prestigious Michelin Guide bestowed Andrew Fairlie@Gleneagles
with its coveted two star status, Andrew was the only
chef in Scotland to receive the honour.
It crowned a remarkable six months for him.
The July before, he had been asked to cook for Bush,
Blair and Berlusconi, etc at the G8 conference, wringing
praise from that celebrated food critic, Jacques Chirac.
This is just one of the range of recipes he has created
to take advantage of the Rooster potato’s unique
texture and flavour.
Ingredients
for Stuffed Baked Potatoes
4 medium-sized Rooster potatoes
2 tablespoons vegetable oil
8 spring onions
50ml milk
125g unsalted butter
50g freshly grated parmesan cheese
salt & freshly ground pepper
How
to make Stuffed Baked Potatoes
- Pre-heat
oven to 475°F / 250°C / Gas mark 9.
- Wash
and dry the potatoes and rub with vegetable oil.
- Arrange
the potatoes on a roasting tray and place in oven
for approx. 1-hour. Test with a thin knife and remove
when soft.
- Wash
and slice the spring onions. Melt 25g butter in a
saucepan. Add the onions and sprinkle with a pinch
of salt. Cook gently until the onions are soft.
- Halve
the potatoes lengthways, and remove the flesh with
a spoon. Be careful not to break the skin.
- Crush
the potatoes with a fork. Add the remaining butter,
milk, salt, pepper and spring onions.
- Spoon
the potato mixture back into the potato skins and
sprinkle with grated parmesan cheese.
- Place
onto a baking tray, then brown under a hot grill.
Serves 4
www.albert-bartlett.co.uk
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