Blood and Guts Potatoes
- Level: Easy
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 303
- Total Fat
- 13
- Saturated Fat
- 7
- Carbohydrates
- 32
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 16
- Cholesterol
- 44
- Sodium
- 411
- Total: 2 hr 10 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 1 hr 30 min
Ingredients
4 baking potatoes
3 balls fresh mozzarella, diced
2 tablespoons tomato ketchup, plus more to decorate
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.