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Baked Potato in the Bonfire
Sorry, this is supposed to be a Recipe File isn’t it? What I was getting round to was the tradition of baking things in the bonfire. You can’t beat a baked potato served straight from the bonfire. Sadly in this day and age putting a potato straight into the bonfire and then eating it, along with all the ashes that were stuck to the skin, would probably be frowned upon. So here is a method you can use to still enjoy a baked potato from a bonfire in a way that won’t have me reprimanded by the HSE or the Food Standards Agency. Although no doubt the latter wouldn’t agree with the addition of the salt (click here if you want FSA advice on salt! - Web Ed)
- As many large potatoes as required
- Sea salt
- Scrub the potatoes and make a zigzag cut across the top.
- While they are still wet dip the top of the potato in sea salt.
- Wrap each potato in foil, making sure that the join of the tin foil is at the top of the potato.
- Cook the potatoes in a preheated oven for half an hour at 220°C/425°F/ Gas 7.
- Remove them from the oven and place them in the hot coals at the base of the fire to finish cooking for about 1 hour.
- When completely cooked, open the foil and gently squeeze the potato until it opens up.
- Serve with butter or a topping of your choice.
Why not accompany this with a mulled wine or even better a glass of Smoking Bishop (as described in my February Recipe File)!