Peel the potatoes and shape them into deep rectangular blocks. Cut a smaller rectangle out of the centre of each, leaving a good
I have also served, as an accompaniment to salmon, baked potato boxes filled with creamy mashed potatoes and topped with salmon roe.
Select very large potatoes and clean but do not peel them. Bake at 200 °C / 400 °F / Mark 6, until soft, about 1–1½ hours then take a thin slice off one broad surface of each to form a level base, and scoop out most of the potato from the top, leaving a sturdy layer next to the skin. Fill each hollowed-out potato with hot soup, and serve. Once the soup has been eaten, the remaining potato skin is delicious. Use the potato you have scooped out for another dish.
Use small new potatoes. Wash and scrub them, and then remove a thin slice from the bottom of each to allow it to stand flat, and, with a melon bailer, scoop out a hollow in the top large enough to hold a quail’s egg. Boil until just cooked in salted water. Drain, arrange on an oiled baking sheet, brush with melted butter, and sprinkle lightly with salt and pepper. Crack a quail’s egg into each potato, and bake for 8–10 minutes at 180°C / 350°F / Mark 4. Serve immediately.
See also Baked Potatoes with Oysters.
© 1995 Frances Bissell. All rights reserved.