Friday, April 4, 2008

Stuffed baked potato

During this rainy season, I have just the right menu for everybody. This is a baked potato stuff with a delicious sambal meat . It is soooo easy to do and it taste good too. I don't really follow a specific recipe for this dish as it is too simple to make.

Any potato can be baked, but for the perfect baked potato with the desired flaky texture, it is recommended that mature, baking-type potatoes such as the Russet be used. Make sure that the skin has a nice even brown tone without a greenish cast.
To make the cooking easier, boiled the potatoes half cook. Drain . You make a hole in the centre of the potato and stuff it with a sambal meat. Wrap it with an aluminium foil. Bake it in the oven.

NOTE: Wrapping the potato in aluminum foil will produce a soft skin, too, but technically this is steaming rather than baking (as the moisture in the potato remains trapped) and the light, flaky texture will be missing.
To make the sambal, all you need to do is to fry garlic, add minced meat with a tomoto puree. Stir until the meat turn colour then add in thymes leaves. Lastly fold in with the mayonaise.