Blood and Guts Potatoes
Food Network celebrity chef Nigella Lawson says that if you put ketchup on nearly any food, kids will eat it. That may be true, but I couldn’t convince my son to eat her Blood and Guts Potatoes. No matter, more for me.
Aside from the one-hour baking time, it took just minutes to pull together. I was a little hesitant to add the ketchup to the potato mixture and again on top, but it worked and I’d happily do it again. Besides, it’s fun to eat something called “Blood and Guts Potatoes,” even at my age.
Blood and Guts Potatoes
Recipe courtesy of Nigella Lawson
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Yield: 4 to 8 servings
4 baking potatoes
3 balls fresh mozzarella, diced (I used Colby and Jack, since I had it on hand)
2 tablespoons tomato ketchup, plus more to decorate
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.
