And no, this isn’t a cute nickname, although after tasting this, it migt as well be..So let’s talk about food!
Now, I know that in january everybody is trying to lose weight, eat healthier etcetera.
Don’t get me wrong, I love me some healthy food. Give me a crisp bowl of salad with some vinaigrette, and I’m a happy girl.
But, as most people, I also happen to love cream, butter, cheese, and bacon. Don’t lie, you all do.
So fair warning: if you’re on one of those ‘800 calories a day’-diets, or one where you’re only allowed to eat raw food, or whatever the fad is today: than is not the post for you.
To be honest, this probably isn’t the blog for you. But feel free to stay and read it anyway!
If you’re like me, preferring food over diet, then you’re going to love this recipe.
– sidenote: I am not trying to promote an unhealthy lifestyle, mind you. Excercise and eat right, but every now and then, you should be able to indulge in something with way more cheese than is necessary 🙂
Anyway, back to the food part.
A little while ago, I went a bit crazy with the vegetable shopping, under the guise of ‘stocking up the pantry’. Not only did I have both floury and waxy potatoes, I had baby potatoes, sweet potatoes, and sunchokes as well. Oh and also, the freezer was stocked with meat, and I had a lot of canned foods. And I mean a LOT.
Upside: whenever I came home from work, I didn’t have to mind about grocery shopping, because, well, there was plenty of it. Downside: what the heck was I going to dó with this amount of tubers?
A lot of mashes, wedges, gratins and soups later, I had almost completed the last of the tubers. However, I was still stuck with the sweet potato. To be honest, aside from replacing them for regular potatoes in aloo gobi, I didn’t really know what to make with them. I’m not really a sweettooth, so why I even bought 1 kilo of sweet potatoes is beyond me. But nevertheless, they were here.
I remebered that a while back, I was intruiged by the idea of a double-baked potato. First tenderzing the potato, then scooping out the flesh, and crisp up the potatoskin while the stuffing will remain soft.
That’s it, I had to try it. As the potato flesh is quite sweet, a salty blue cheese would be a great way to complement that taste. Unfortunatley, the bf isn’t a huge fan of blue cheese (he’ll get there), so I went with a sharp cheddar instead.
|Who knew that double-baking would make them double-yummy?|
|Oh my goodness!|
|Never waste food, especially food this delicious..|