Potato Piglets Recipes

POTATO PIGLETS

Steps:

• Scrub potatoes and using an apple corer, make a hole length wise in each potato.
• Stuff the hot dog in the hole.
• Bake in 400 degree oven until potatoes are tender, approx 45 nminutes.
• When done, slice potatoes open and sprinkle with shredded cheese.
• Serve immediately.
• Note: can be made on the campfire also, just wrap in foil and turn every 15 minutes.

POTATO SKINS

Steps:

• Preheat oven to 400 degrees F
• Clean the potatoes and allow to dry. Rub the olive oil all over the potatoes.
• Place potatoes in the oven and bake for 30-40 minutes until skin is crisp and potatoes are tender. Remove from the oven and allow to cool until able to be handled.
• Cut potatoes in half lengthwise. Scoop out the insides, leaving about ¼ inch of the potato inside the skins.
• Add the Italian seasoning to the melted butter and mix well. Brush the butter mixture on both the outside and the inside of the potatoes.
• Sprinkle the inside lightly with salt. Place potato halves face-down on a baking sheet and bake for 5 minutes.
• Turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown, approximately 5 minutes.
• Remove the potatoes from the oven. Add the cheese and bacon to the inside of the potatoes. Bake until the cheese melts, approximately 3-4 minutes
• Serve immediately.

HASSELBACKS

Steps:

• Preheat the oven to 180°C/350°F/gas 4.
• The fun and unique part of this side dish is that you need to slice multiple times through the potatoes, but - importantly - without going all the way through, giving you a kind of concertina-style potato. This looks beautiful but also makes them wonderfully absorbent of flavour and amplifies their crispiness. Try to choose small potatoes, give them a wash, and if you have any larger ones, cut them in half and use the flat side as a base.
• To make this process as simple as possible, place a potato on a board between the handles of two wooden spoons, so that when you slice down into the potato the spoons stop the blade from going all the way through.
• Carefully slice at just under ½cm intervals all the way along. Repeat with all the potatoes, placing them in a large roasting tray as you go.
• Pick half the thyme leaves into a pestle and mortar and pound with the turkey dripping or oil. Spoon over the potatoes, making sure the fat gets down into the cuts you've made, then season with sea salt and black pepper.
• Roast for 1 hour, or until the potatoes are golden and tender.
• Meanwhile, tear the bread into a baking dish, add the hazelnuts and toast in the oven for 10 minutes. Remove and allow to cool, then tip into a food processor, strip in most of the remaining thyme leaves, add a pinch of sea salt and black pepper and half the cheese, and pulse into coarse crumbs.
• When the hour is up, sprinkle the crumbs over the potatoes, then finely crumble a little bit of the remaining blue cheese on to each one.
• Dress the rest of the thyme sprigs with a tiny bit of oil and sprinkle randomly on top. Return to the oven for a final 10 minutes, or until the cheese starts to melt, then serve.

CABBAGE WITH POTATOES

Steps:

• Cut cabbage in 1 inch by 3 inch pieces. Peel potatoes and cut into quarters.
• In a large saucepan bring water, bacon drippings, salt and pepper to a boil. Place cabbage and potatoes into water and simmer on low heat until cabbage and potatoes test done with the prick of a fork.
• To serve use a slotted spoon to lift out cabbage and potatoes.