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A post shared by The Stone House (@thestonehouse47)

Ingredients (serves 2)

• 2 large baking potatoes
• 1 stick of butter
• 2 tablespoons milk
• 4 rashers bacon
• 1 small red onion 
• 1 red bell pepper
• ½ cup shredded cheese 

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A post shared by Amber Ellis (@ambere_51)

Instructions:

1. Preheat your oven to 340 ℉
2. Prick the potatoes with a fork and then place them on a baking tray and put in the oven
3. Bake them for 45 minutes to an hour
4. In the meantime, chop up the onion and the pepper into small chunks
5. Fry for about 15-20 minutes, until soft
6. Make space in the middle of the pan and add the bacon, frying for a few minutes on each side
7. When the bacon has cooled, chop into smaller pieces
8. Remove the potatoes when they’re ready and leave to stand for about 10-15 minutes 
9. Once they are cooled, cut each one in half lengthways
10. Then scoop out the insides and place into a bowl, add the butter and the milk and mash until smooth 
11. Add the bacon, onion, and pepper and mix throughout
12. Dollop this mixture back into the potato skins and cover with the shredded cheese
13. Place back in the oven for another 5-10 minutes, until the cheese has melted and browned

View this post on Instagram

A post shared by Rebecca Jayne Strachan (@rebeccajaynestrachan)

The post Loaded Potato Skins appeared first on thedancingcucumber.com.

I love cutting potatoes into small, thin pieces, seasoning them with a spice and herb blend—which is heavy on the rosemary—and frying them in olive oil. Want to learn how to make this dish yourself? Let’s go for it!

Ingredients

• 2 large Russet potatoes
• 1 ½ tablespoons olive oil
• 2 teaspoons sea salt
• 1 ½ teaspoons rosemary
• 1 teaspoon black pepper
• 1 teaspoon parsley

Instructions

Begin preparing the recipe by slicing the Russet potatoes you have into small slices that are about ½ an inch thick. Set aside in a bowl.

Next, heat the olive oil in a large skillet on medium to medium-high heat until the oil begins to “shimmer.” As the oil is heating up, add the sea salt, rosemary, black pepper, and parsley to the bowl with the potato slices along with a dash of olive oil. Mix with a fork or your hands to ensure that they are all seasoned.

When the oil is hot, add the potatoes to the liquid. Fry them for about 3-4 minutes on each side, or until they acquire a crispy and golden brown exterior.

Once the potatoes have been cooked on each side, allow them to drain on a bed of paper towels. Once they have drained and cooled enough to eat, enjoy!

The post Rosemary Fried Potatoes are a Great Side Dish appeared first on thedancingcucumber.com.

If you try to reheat the fries in the oven, you won’t achieve much. They will pretty much taste like cardboard. Refrying them means that you dip them in oil once again, and you don’t need those extra calories, especially when you won’t really get a satisfying result. One tool that can help you here is a waffle maker.

Don’t expect the waffle fries to taste exactly like fresh fries, but it’s the best you can get. Simply heat the waffle maker to the highest setting and place some cold fries in the center, then close the lid. Once you notice the fries becoming golden brown, they’re done. Transfer to a plate and enjoy them while they’re warm.

The post How to Reheat French Fries appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by The Stone House (@thestonehouse47)

Ingredients (serves 2)

• 2 large baking potatoes
• 1 stick of butter
• 2 tablespoons milk
• 4 rashers bacon
• 1 small red onion 
• 1 red bell pepper
• ½ cup shredded cheese 

View this post on Instagram

A post shared by Amber Ellis (@ambere_51)

Instructions:

1. Preheat your oven to 340 ℉
2. Prick the potatoes with a fork and then place them on a baking tray and put in the oven
3. Bake them for 45 minutes to an hour
4. In the meantime, chop up the onion and the pepper into small chunks
5. Fry for about 15-20 minutes, until soft
6. Make space in the middle of the pan and add the bacon, frying for a few minutes on each side
7. When the bacon has cooled, chop into smaller pieces
8. Remove the potatoes when they’re ready and leave to stand for about 10-15 minutes 
9. Once they are cooled, cut each one in half lengthways
10. Then scoop out the insides and place into a bowl, add the butter and the milk and mash until smooth 
11. Add the bacon, onion, and pepper and mix throughout
12. Dollop this mixture back into the potato skins and cover with the shredded cheese
13. Place back in the oven for another 5-10 minutes, until the cheese has melted and browned

View this post on Instagram

A post shared by Rebecca Jayne Strachan (@rebeccajaynestrachan)

The post Loaded Potato Skins appeared first on thedancingcucumber.com.

I love cutting potatoes into small, thin pieces, seasoning them with a spice and herb blend—which is heavy on the rosemary—and frying them in olive oil. Want to learn how to make this dish yourself? Let’s go for it!

Ingredients

• 2 large Russet potatoes
• 1 ½ tablespoons olive oil
• 2 teaspoons sea salt
• 1 ½ teaspoons rosemary
• 1 teaspoon black pepper
• 1 teaspoon parsley

Instructions

Begin preparing the recipe by slicing the Russet potatoes you have into small slices that are about ½ an inch thick. Set aside in a bowl.

Next, heat the olive oil in a large skillet on medium to medium-high heat until the oil begins to “shimmer.” As the oil is heating up, add the sea salt, rosemary, black pepper, and parsley to the bowl with the potato slices along with a dash of olive oil. Mix with a fork or your hands to ensure that they are all seasoned.

When the oil is hot, add the potatoes to the liquid. Fry them for about 3-4 minutes on each side, or until they acquire a crispy and golden brown exterior.

Once the potatoes have been cooked on each side, allow them to drain on a bed of paper towels. Once they have drained and cooled enough to eat, enjoy!

The post Rosemary Fried Potatoes are a Great Side Dish appeared first on thedancingcucumber.com.

If you try to reheat the fries in the oven, you won’t achieve much. They will pretty much taste like cardboard. Refrying them means that you dip them in oil once again, and you don’t need those extra calories, especially when you won’t really get a satisfying result. One tool that can help you here is a waffle maker.

Don’t expect the waffle fries to taste exactly like fresh fries, but it’s the best you can get. Simply heat the waffle maker to the highest setting and place some cold fries in the center, then close the lid. Once you notice the fries becoming golden brown, they’re done. Transfer to a plate and enjoy them while they’re warm.

The post How to Reheat French Fries appeared first on thedancingcucumber.com.