I’ve been back in my recipe files digging deep for snacks for a forthcoming exciting event in the Great Southern. Without giving too much away just yet I couldn’t resist sharing this old favourite. A recipe which was part of a commission by WA Potatoes in 2020 to develop 10 recipes with the added challenge of keeping the ingredient cost under $10. Scooping out the insides of a baked potato provides a perfect little edible shell to fill with eggs and cream. Flavoured and baked with smoked paprika, a little grated Parmesan, fresh thyme and served with Worcestershire sauce makes for a flavour-bomb snack. Perfect for a tapas-style snack or school lunches.
(Serves 4 snack or 2 main)
4 med Red potatoes (Desiree, Rodeo or Laura), washed & dry
extra virgin olive oil
2 lrg free-range eggs
¼ cup (60 ml) cream
1 tsp fresh thyme, finely chopped
salt flakes & freshly cracked black pepper
½ cup (50 g) freshly grated Parmesan cheese
1 tsp smoked paprika
Worcestershire sauce, to serve
1 tsp fresh thyme leaves, to garnish
- Preheat oven to 200˚C. Place the potatoes directly on the oven racks and bake 40 – 50 minutes until tender. Leave to cool a little before cutting in halves lengthwise.
- Scoop out most of the cooked potato and reserve for another use.
- Place the skins on a baking tray, drizzle over a little extra virgin olive oil and return to the oven to bake for 20 minutes until the edges and bases are crisp.
- Whisk the eggs, cream, chopped thyme and a little seasoning together.
- Sprinkle half the amount of grated Parmesan into the baked potato skin bases and then pour in the egg mixture.
- Sprinkle over the remaining Parmesan and a little smoked paprika before returning to the oven to bake for 10 minutes. Serve drizzled with Worcestershire sauce and garnished with thyme and freshly cracked black pepper.