Baked Potatoes and Melted Cheese

Ongoing problems with my wretched wisdom teeth almost floored me last weekend. To the extent I ended up having lots of baked potatoes and melted cheese for several days. And as I don’t eat baked beans very often I had them with lots of salad instead. And again last night, as I just wasn’t in the mood for cooking proper. So I thought I might as well go with them as a post. As the intention was to go with salads, none of which turned out brilliantly. Or good enough. Baked potatoes it is, then. And even then I’m lying! As they’re not conventionally baked in an oven. Rather, I use my trusty little le Creuset saucepan with lid and cook them on the hob/stove top. And I have to admit, they are ridiculously tasty with all of that melted cheese. Perfect comfort food when you can hardly swallow! Incidentally, why is it when your lymph glands are the size of a golf ball that it’s essential to swallow every 10 seconds or so. Just don’t understand that. Anyway, I’ve been back to normal – at least my normal – for the last couple of days. Thankfully.

As for the salads I’m only going to list ingredients here. The salad to the centre left of photo above is avocado mashed with fresh lemon juice and eaten with shaved red cabbage, tiny baby plum (Roma) toms and black olives on pitta bread that’s been Melba-ed. Go figure. They’re very nice and crunchy. The very anaemic fresh looking salad at top of frame is raw shaved macerated fennel with Braeburn apple, fresh orange juice, extra virgin olive oil and white wine vinegar (rice vinegar would be better). And fennel seeds as it ended up tasting incredibly bland delicate without the oomph of the seeds. This could be a better salad with perhaps wild sorrel leaves and a smattering of nigella seeds as well. By far the most disappointing was the very dark beetroot salad. Last week I ended up trying mashed pickled beets with lots of fresh lime juice and freshly ground black pepper, and actually liked it. But I kept wanting more, as in ingredients. So I ended up with the idea of using dried cherries. And couldn’t quite believe my luck when I spied dried sour cherries for sale at the little International store. Those were plucked greedily off their display – regardless of their price! And hydrated today in boiling water and sugar – all to no avail. They really are the nastiest tasting dried fruit I’ve ever had. What on earth to do with an entire pack?! Anyway, turns out the combination of beets and tart cherries would be loosely based on a Georgian recipe, Charkhlis Chogi. Ain’t for trying that again, unless I can get me paws on some dried – normal – cherries. If there has to be a positive at least I’m eating fennel, which has never been a favourite. And I do happen to like the idea of beets, lime and lots of black pepper. But the one salad-y type dish I still haven’t gone with is pomelo salsa, as the store that’s selling them keeps running out. Who knew – or would’ve thought – those were decidedly de rigueur in these parts. And how come I’m the last to know?!

Oh! And a huge thanks to Ken, of The Garum Factory for going with this link that explains how to create the print recipe/thing below. Very, very easy to embed.

Pull-apart Baked Potatoes and Melted Double Gloucester, onions and chives cheese

INGREDIENTS:

PREP: about 10 mins ~ COOK: up to 40 mins + ~ READY IN: less than 1 hour

ADDITIONAL EQUIPMENT NEEDED: cast iron (Dutch oven) saucepan with lid  + tinfoil, grill/broiler

  • up to 300g (10.58 oz) x baby and salad potatoes (Charlotte used) per person, scrubbed and any bad or knobbly bits cut out (I’ve used a selection of baby and normal salad potatoes for their different sizes)
  • about 100g (3.527 oz) x double Gloucester onion and chives cheese, sliced

Measurements within brackets above are approximate only.

INSTRUCTIONS:

  • Put a heavy-based saucepan on electric heat No 4 out of 6, and line it with a double layer of tinfoil. When pan is hot add the larger potatoes in a single layer and clamp on the lid. Set the timer for 15 minutes. After that time reduce heat to No 3, grab a pair of tongs and turn each potato over (be extra careful doing this as the pan will be very hot. Any tinfoil that sticks to the potatoes needs to be removed). Add any smaller potatoes, replace the lid keeping it slightly ajar and continue to cook until the potatoes are softening when gently squeezed in their middles. Remove lid further to help the skins to crisp up.
  • When needed preheat grill/broiler to 200°C or 392°F. Slice the baked potatoes in half lengthways, place on a suitable platter, cover liberally with slices of cheese and place on the second shelf down. Close the oven door and give them 10 minutes only. That’s enough time to reheat the potatoes and melt the cheese.
  • Serve with sour cream, chives or anything that is normally suitable with baked potatoes.

All photographs within (Todas las fotografías dentro de) Feed the Piglet:
All rights reserved (© Todos los derechos reservados) – Copyright © Johnny H Hepburn


76 comments

    • You love sour cherries? I’ll send you mine! As I have no idea what to do with them. Maybe it’s the type I bought but they’re virtually inedible. And very, very small with their stones included. Not very pleasant!

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        • There’s virtually nothing left to them once the stone is removed. And they’re kinda slimy – which I didn’t expect. Hmm, maybe I should just check the expiry date and return ’em!

          Like

  1. Oh no, wisdom tooth trouble. Tooth pain is the worst, glad you are feeling better. Now those potatoes are divine, love potatoes and cheese and the gloucester is just perfect with them. This is the ultimate comfort food, I would be tempted to add some broccoli to it also, love that with cheese too!

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    • Love broccoli. And haven’t bought it in this week. That’s unusual for me. Possibly as I’ve been eating less pasta. Hardly surprising with stuffing my face with so many baked spuds! Yes, this cheese is one of my favourites. Could quite happily munch on a slice of this without anything else. It’s kinda dangerous with me around. Regardless of dental problems. 🙂

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  2. Oh, I could have told you about that “print recipe” link. Why didn’t you ask me? What else do you need to know? 🙂 Those potatoes of yours made me boil some potatoes. Can never see potatoes and not crave some. Boiling is not the best method but it’s the quickest and simplest. Then, I’ll just put them in the microwave with cheese on top. My idea of fast food! Btw, Johnny, I did follow FTP on FB, but I can’t leave comments or likes? Don’t get newsfeed either. Is there anything else I’m supposed to do? Help!!

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    • Yes, you could have. I’m surprised I missed that. Not that I looked for the recipe shortcode within support. I’d reckoned it was just available for those that bought their domain. How wrong was I?! Actually, I’m on the lookout for spacers to be able to use on WP. The usual HTML won’t work. Which is why I’ve resorted to using full stops in a separate line.
      Haven’t got a clue about FB. And hardly ever use it. Apart from sharing occasionally. On my system FB is always acting strange. Perhaps try using a differing browser? I’m getting your updates within my timeline. Quite honestly, I have a FB share button on my address bar, and that’s pretty much all I use. Apart from posts I may want to highlight. Thanks for the ‘like’ btw.

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      • I looked that up for you and was going to suggest except like you mentioned, it doesn’t seem to work. Then I found this:
        http://wpbtips.wordpress.com/2009/06/10/formatting-text-pt-1/
        Give it a try and see if any of these tips work. I’ll read it carefully later tonight when the kids are not so needy and figure out which one works. About FB, I have only one thing to say…whatever! it doesn’t seem to do anything I ask. Messages I wrote, not delivered. Likes I want to see, it hides them from me. I now have about 39 likes, and can only find out a fraction of who they are. So, whatever! 🙂

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        • Can’t thank you enough for that link! You’ll have to take 19.7% from now on! 🙂 It works beautifully. And all I have to do is copy/paste this: style=”margin-top:60px;margin-bottom:60px;” within Text Editor, and before title=” within the image HTML. So easy to do. 60px is probably best to go with for what I need. Here’s the post I’ve been re-editing today with a new lead-in: http://floursndaintybuns.wordpress.com/2013/10/07/brown-bread/
          Haven’t formatted the paragraphs before and after the ‘print’ recipe sections as yet. Need to eat something!
          As for FB! So many kids are leaving ‘cos their parents are using it! How funny. If you go into your page, click on your name rather than home, click on ‘see likes’ within the Admin Panel a pop-up box appears. Within that box there’s an option of clicking on ‘people who like this’. That’ll give you another list of people who are effectively following your FB page.
          Again, thanks for that link!

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          • Now I want 20%, and you coming to my Fiesta Friday! Not all the time, if you don’t want to, just every now and then. Having you come to the party will lend credibility to it. Okey dokey? 🙂

            Like

              • Yes, it’s Val day, sigh…Actually I rather like Val day, just not the same flowers & chocolates every year. I guess I’ll be having a Valentine’s day/Fiesta Friday combo. I might be making dessert as well. Don’t know yet. If only I could get hold of something special, like quails or something. You should party with us!

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                • Hahaha! I so wish I could say the same about the, ‘same flowers and chocs’! I never, ever get either! I might be too busy to post Fri as the tears will probably prevent me from seeing my screen! Oh, woe…
                  WP’s playing up again. Your last comment didn’t come through. Only noticed when I went into Yahoo to check email.

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                  • I missed a bunch of posts as well! Making me look like a bad follower or something.

                    The more reason to party with us, Johnny. Who knows, you might meet someone who’ll send you flowers and chocolates! I think you’ll be a hit! 🙂

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  3. They do indeed look ridiculously delish with that cheese. Of course, being the potato lover that I am, I’d have them slathered with pretty much anything!

    Like

    • You’re right. There are so many combinations on slathering potatoes. Yet, I’m not overly keen on baked beans. I have this thing at the moment with toms and potatoes together. Just not keen. I even tried making a tom and pot curry last weekend, and didn’t like that much either. Hence the potatoes and salads. Not that I’m trying to be healthy – after all, it’s still winter!

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  4. I hope your wisdom tooth is better! I remember the last time I had wisdom tooth pain, I ended up having to get it removed because things where not going well there (which certainly did the trick). Baked potatoes are good, but with cheese even better. Especially in a Le Creuset 😉

    Like

    • It hasn’t even cut through! It’s the third one to make an appearance, but since last summer – when it screeched louder than a diva – it’s been more or less dormant. Until last weekend. Huh, as I’ve already had four teeth extracted, with another two to go, I kinda want to keep my wisdom teeth! But I can appreciate why people get them removed.

      Like

  5. Hehe – do I need to mention the same wavelength thing again? Looks great, I need to try covering the potatoes with cheese, sounds and looks very yummy.
    Thanks for passing on Ken’s tip on the print layout – that’s fantastic, I just tried it in a draft. I’m by no means tech-illiterate but could never figure it out.

    Like

      • Thanks for the info! Must have a look as I don’t remember seeing that option any time I’ve been in settings. Ah, maybe it’s a new option. As I do reblog my Flours n Dainty Buns posts on to FTP it may not work. Having said that, I’m hardly ever posting these days so I could turn it on when I need it. Will check it out!

        Like

    • Yes, in fact you do need to mention it as I’d completely forgotten about your potatoes and pesto post! Not that that’s a reflection on your post, of course. But you know what my memory’s like. Funny thing is, these baked potatoes weren’t even on the agenda. Until my tooth started up again.
      Pleasure to pass on the link. I’d always made the assumption that .com users didn’t have the option. Have no idea why I thought that. But it’s the reason I hadn’t even bothered to look in the support section. Now, what else am I missing…

      Like

  6. The cherries have stones? That’s just…rude. I can get pitted cherries and don’t care if I lose the subtle flavour from the stones! Good to know about the short code. I am definitely tech illiterate, so will try it in draft first until I figure this code thing out.
    We have so much cheese in the house, I’ve been thinking stuff covered with cheese. Potatoes would be a good start!

    Like

    • Isn’t it? I thought the same! Haha. Now, what to do with ’em…the sour cherries, not their stones.
      Re short code: what you do need is the Attribute, in my case ‘servings’. Without at least one attribute the Print won’t show auto. And it won’t show until post/draft is updated and viewed live. Once you get the hang of it it’s incredibly easy to copy and paste. 🙂

      Like

            • Haha! Even though I never knew my grandparents I’m guessing having eight aunts sort of made up for it (yes, the Matriarch was one of twelve!). But none of them were dislikeable! And as a kid, like so many others, I always routed for the wicked witch. 🙂 Darn n blast, always surrounded by peopled that were far too nice! Shame it hasn’t exactly rubbed off. Oh.

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              • You are too funny. Eight aunts and all nice! Maybe sweet cherry jam for them, and definitely remove the stones.
                I just picked up some dried sour cherries, but they seem to still have some moisture in them, and no stones. Might try making a jam or compote, and let you know how they go.

                Like

  7. Those cheese-topped potatoes look like the best kind of comfort food Johnny! The avocado pita bread sounds fab too – oh and very pleased to see the red cabbage making another appearance! 🙂

    Like

    • What is it with me and shaved red cabbage?! Almost every day I have to have that and whatever else I can shave/chop/slice into a very full pitta. Must start to make my own flatbreads, though. As it should be even healthier. And yes, the potatoes smothered in that delicious melted cheese is sheer comfort food. Which is what decided me to go with it as a post.

      Like

  8. A fabulous post as usual – even when your wisdom teeth are wreaking havoc. The potatoes look delicious and perfect for a winter weeknight dinner. What about making the nasty dried cherries into some sort of fruit chutney? Oh and one last thing – thanks for the print recipe tip. I need to do some serious upgrading on my blog. Your info sharing is hugely appreciated.

    Like

    • Hah! Yes, my wisdom teeth do wreak havoc. And there’s usually no warning whatsoever.
      You’re also right about this being a wintry weeknight sups. So easy to prep and cook. Less so the salads. But generally I only bother with one.
      Isn’t the print recipe short code just great? And I hadn’t even bothered to search for the code before now as I’d always thought it wasn’t available for .com users. So pleased with it.

      Like

  9. Oh you poor poor thing, how I can commiserate … our chompers hurt when they poke through when we’re little and then can (and v. often do) hurt when we’re older and when they need to come out … Mother Nature didn’t get it right there, sorry. Well done for making amends with great recipes!

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    • At least we forget how awful teething was. Actually, it’s all too easy to forget just how painful/unpleasant getting wisdom teeth can be. Last summer was wretched, with usually only four hours sleep a night. But, as I’ve had adult teeth extracted already I intend to keep these brutes (when all of them eventually cut through, that is) – no matter what! Possibly even better kept in a glass jar!

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  10. Sorry to hear about your wisdom teeth. I had mine out many years ago so I’ve forgotten about how painful they are when they start to play up. Glad that at least you’re getting some nutrition through these baked potatoes! They look delicious… yay for lots of cheese

    Like

    • Ah, baked potatoes aren’t as packed with nutrition as you might imagine. That’s one of the reasons for having them with so much salad. Okay, there’s protein in the cheese. Actually, you know what! That cheese is just the perfect excuse to stuff my face! There. To hell with nutrition. I have to restrain myself from buying that particular cheese when I’m in the store that sells it. Have to fast-track my way to the single cream and long-life milk. And then sulk in the queue as I wouldn’t allow myself to buy it! At least I refrain from throwing tantrums like a two year old. 🙂

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  11. 😦 still hurting… sending the tooth fairy your way with some magic dust to cure you while in your slumber! Glad to see you post this Johnny, it’s a wonderfully comforting way to have potatoes and your salad combinations really interest me too! Hope you are continuing to feel better. I don’t always read the comment sections in other blogs but for some reason I alway read yours! Highly entertaining…

    Like

    • It’ll take a lot of magic dust! To the extent I doubt if they’ll make it here without mending their wings. You can just picture them sitting there and mending them like fishermen do their nets. And cursing the pair of us, whilst munching on red velvet cupcakes. Hmm, don’t see the point in eating cupcakes laced with bugs!
      Maybe a dose of medication is all I need. Actually, I prefer to do without. Yes, feeling much better. And I’m so glad you read the comments. I do chuckle at some of them. Even when I’m not supposed to!
      I’m glad I went with this. It’s such a simple dish but heavenly to eat. It really was a simple case of, if I get a photo to go I’ll post. 🙂

      Like

      • Funny! Every single post I put up is always depending upon the photo. And I’m not a photographer at all! You can only imagine some of the awful photographs I’ve come up with! Yes, at all cost, do without the meds…especially the sort you start relying on! And if only we had fairies to take our troubles away, life would be blissful. Glad you are feeling better Johnny…

        Like

  12. I’m happy that you are feeling better. I’ll leave my entree unfinished at a restaurant but eat all the potatoes that came as a side so I could eat your potatoes everyday and not get tired of them. 🙂

    Like

    • Thank you. Until the next bout. I know most people have their wisdom teeth removed. I’ve had so many removed due to orthodontic treatment I sort of want to keep them.
      I could hardly stop eating these last week. It’s partly to do with the type of salad potato I’m still able to buy. Yet, it’s the depths of winter! Doesn’t matter, they’re absolutely delicious.

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  13. Ugh. Sour cherries. Ugh. It makes no sense to me at all. I’ll wait till summer for the sweet fresh ones. You have uncommonly good taste for not enjoying them.
    Ahh, on to better things: cheesy baked potatoes and *not anaemic* salads. Yum! I think I ate too much chocolate today and crave cheese now. Your picture is killing me 😉

    Like

    • That’s probably the first and last time! Although, as I do have a pack of them to use up I might ask Azita of A Fig & Quince what I should do with them. I know I’d be keen on just chucking them in the bin!
      You can definitely eat too much chocolate. I’m itching to make the chocolate pudding again. But I’ve ran out of organic cocoa, and have to go to the superstore for that. In what, a canoe? I’m not getting drenched for cocoa. Although, the withdrawal symptoms…

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    • You’re right. This is incredibly comforting. And very, very delicious. And, of course, with lots of salads it is reasonably healthy – even if it was eagerly consumed nearly every day!
      Thank you, re styling!

      Like

    • Thanks. Yes, really wanted to use my new (to me) serving platter from the ’60’s. Especially as that wicked (as in evils to me) ValDay is way too close. Is it still time enough to hibernate?!

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  14. Johnny… I hope that your wisdom tooth is no longer giving you problems. As an adult, I have had my wisdom teeth removed… braces… major periodontal grafting. What a pain (pun intended) that teeth can be. As for your cherries – I picked up some beets and unsweetened, dried bing cherries (these are delicious! ! ! and they had better before, for $22/lbs!) today at the market for a lovely salad. Your potato salad photo looks amazing – rich and oozing with a fancy and flavorful cheese (YUM!). This really does give a whole new meaning to the term “potato salad.” Best, Shanna

    Like

    • Wisdom teeth giving me probs?! Only for the past 10 years or so. Even though I get used to it I never do actually get used to it. Yes, dental probs from the age of five!
      Hmm, must Google bing cherries. Unfortunately, the only place that I know that might sell dried cherries is over an hour away along the coast. Not really worth the hassle of getting there.
      Thanks, re photo. Was thrilled that the natural light was really quite bright for this time of year. I suppose we’re heading out of Winter, at last.

      Like

    • Thanks for such a nice comment! Actually, even though this lunch felt sort of thrown together it was very tasty. Perhaps not to everyone’s tastes, as salads and baked potatoes aren’t necessarily matches made in heaven. But, I do love eating lots of differing types of food stuff during the one meal. Shame it takes so long to prepare!

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    • If only! I’ve been dealing with them for over 10 years now. I’d kinda miss ’em. And would have one less thing to gripe about! And yes, I’ve had four back teeth out so I know, only too well, how it is living on baby food for several weeks at a time.
      Thanks, re photo.

      Like

  15. ciao! i have missed your blog tremendously…been pressed for time and although i have kept posting, i have not done much commenting:( glad you are recovering well and feeding yourself exquisitely. these potatoes are a luvMUST:)
    thebestdressup

    Like

    • Hah, and you seem to have been posting even less than I have! Yes, these potatoes are a must. Like last night, as I really couldn’t be bothered to cook. Yet, wanted something comforting. So easy to do and very delicious. Well, according to the types of potato and cheese used.

      Like

    • Flawless! There’s a coincidence. I’ve been playing with words again as I need to change the title of this blog. Although, is there much point if I can’t change the address? Hmm. Anyway, flawless came into mind yesterday with. Even though I hardly ever use ’em. I think it’s back to the thinking on that one. 🙂
      Thanks re photo. Yes, this is such an easy and delicious way of cramming your face with absolute comfort food. Have had this twice last week!

      Like

  16. I’m glad you’re back to your normal 😉 I’ve had my four wisdom teeth removed at one time – an awful business! These potatoes have my name on them. Perfect any time 😀

    Like

    • Ah, not quite. Doubt if my wisdom teeth are ever normal!
      As for these potatoes, they’re so easy. I had a version of this just yesterday using sautéed salad potatoes with lots of strong Cheddar grilled on top. Such an easy side!

      Like

  17. Hi Johnny, hope you are feeling better. When I had mine pulled I had a dry socket, will never forget that. Anyway, love this dish, potatoes are one of my favorite foods.

    Like

    • This is an old post now. But dental problems are ongoing. The good news is that I still have my own teeth! And even when those are playing up – which is often – I can still get stuck into something like this. Very easy to make and tastes great!

      Like


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