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Home Chicken Enchiladas Stuffed With Spanish Rice Cream Of Mushroom Soup

Baked Potatoes Stuffed with Bacon Anchovies and Sage Recipe

Ingredients

How to make it

  • Preheat oven to 400 degrees.
  • Using either a pineapple or apple corer, or a conventional peeler, stick the tool into a potato and twist it round and round as you cut through, as if you are coring an apple--you're trying to carve out a tube from inside the potato. Keep cores because they will plug the stuffing inside the potato. Prick with fork or knife a few times, and give them an oil and sea salt rub.
  • Lay out the stuffing for each potato: a slice of bacon topped with 2 sage leaves, an anchovy fillet, and a sliver of garlic. Grate over some lemon zest. Fold and twist the stuffing together into a little sausage shape and stuff into each potato. Don't worry if you have bits sticking out at either end.
  • Cut the saved plugs in half and stuff them back in either end of each potato to keep the stuffing in place. Place on a baking tray for about an hour, turning every so often, until crisp, golden and cooked.
  • Serves 4.
  • per serving: 289 kcal; 17 gm fat; 28 g carbo,; 313 mg sodium; 17 mg cholesterol.

Reviews & Comments 1

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    " It was excellent "
    notyourmomma ate it and said...
    Added to the anchovy group. I adore Jamie's recipes, this sounds just like something I would enjoy.
    Was this review helpful? Yes Flag

The Cook

ttaaccoo Buffalo, NY

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