(Accompaniment - Serves 4)
Ingredients
4 baking potatoes (approx. 1 kg / 2 1/4 lbs)
1/4 tsp salt
Filling 1
125 g / 4 oz cold Lurpak® Slightly Salted Butter
6 tbsp chopped fresh chives
Filling 2
25 g / 1 oz sun-dried tomatoes
25 g / 1 oz red onion, cut into small cubes
200 ml / 7 fl oz boiling water
125 g / 4 oz soft Lurpak® Slightly Salted Butter
freshly ground pepper
Filling 3
1 tsp mild curry powder
75 g / 3 oz yellow pepper, cut into small cubes
125 g / 4 oz soft Lurpak® Slightly Salted Butter
Can be served with: Roast 1.2 kg / 2 1/2 lbs meat and boil 600 g / 1 1/4 lbs vegetables, e.g. haricots verts.
Baking time: Approx. 35 min. at 225ºC / 425ºF / Gas Mark 7.
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Instructions
Wash and dry the potatoes. Cut them lengthways and sprinkle with salt. Place the potatoes on a baking tray with baking paper and bake them in the center of the oven.
Filling 1: Cut the butter into fingers and arrange them in a small dish. Serve with chives.
Filling 2: Put tomatoes and onions in a bowl and add the water. Soak for approx. 2 min. Drain the mixture. Cut the tomatoes into smaller pieces and chop them finely. Fold onions, tomatoes and pepper into the butter and season. Place the butter, covered, in the refrigerator for approx. 1 hour.
Filling 3: Place curry in a dry, cold frying pan. Fry at low heat, stirring constantly for approx. 5 min., until it begins to smoke. Stir curry and pepper cubes into the butter. Place the butter, covered, in the refrigerator for approx. 1 hour.
Serving: Arrange the chosen butter filling on the cut surface of the baked potatoes.
Tip: Bake the potatoes whole for approx. 1 hour.
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