Recipe courtesy of Nigella Lawson
Blood and Guts Potatoes
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- Level: Easy
- Total: 2 hr 10 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 1 hr 30 min
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 303
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 16 g
- Cholesterol
- 44 mg
- Sodium
- 411 mg
- Level: Easy
- Total: 2 hr 10 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 1 hr 30 min
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 303
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 16 g
- Cholesterol
- 44 mg
- Sodium
- 411 mg
Ingredients
Directions
- Preheat the oven to 450 degrees F.
- Prick the potatoes here and there with a fork and put them into the oven, straight on the wire rack, for 1 to 1 1/2 hours, depending on their size.
- Take the potatoes out of the oven and let them cool down a little before you handle them. Carefully slice each 1 in half and scoop out the fluffy potato flesh into a bowl, reserving the skins.
- Put the diced mozzarella into the bowl with the potato and add the 2 tablespoons of ketchup. Mix with a fork and then spoon the filling back into the potato skins.
- Sit the loaded potato skins on a lined baking sheet, and dribble over some more ketchup in a gory blood-dripping kind of way. Put back in the oven to cook for 15 minutes, by which time the cheese will have melted and the potatoes be warmed through.
