Monday, 14 May 2012

Perfect Potato

Before you read this, you need to understand that 99% of things I eat are butter based.

Last time I was in London I had an AMAZING but incredibly simple jacket potato, it was so creamy and buttery and gooood. I recreated it at lunch today (and probably put on about half a stone in the process) and here is the recipe/ list of things to smoosh together/excuse for gratuitous pictures of potatoes. 

To start off you will need a baked potato (obv). I like to rub the skin with olive oil and a little salt and pepper so it crisps up nicely. Cut the potato open and mash in a little butter. 

Add a small dollop of creme fraiche to each side and then some grated cheese. 

Next, fold the potato back up so that the filling can melt and smoosh together. Open and scoff. Try not to have a heart attack. 

I literally only posted this so I could have a record of the GREATEST LUNCH OF ALL TIME. 

Hope you enjoyed the potato porn. 

1 comment:

  1. That actually looks... sinfully good. I do love a nice jacket potato. Also, I'm impressed that you have creme fraiche in your house! If we put creme fraiche in our fridge, it would probably look at the foil wrapped spam and other grossness and just die of plebitude.

    I don't really know what I'm talking about, and I think I might have just implicitly called you posh. I'm very very tired...