Monday, November 1, 2010

One last Halloween thought!

Senior year in college I lived in an apartment complex of nothing but students. Halloween evening I'm getting my costume together for the night and making a quick and hearty dinner for my friends to grab on the way out: Blood & Guts Potatoes. As we're getting ready to leave we get a knock on the door. Expecting more friends Kris and I run to open it, to find a 15 year old kid and his fat friend. "Trick or... treat?" they say with more threat than charisma in their voices. "hmmm... I actually don't have any candy... " I replied honestly. "Your neighbors gave us something" he replied showing me a can of garbanzo beans. Just then Kris rounded the corner with the pan of Blood & Gut Potatoes. "Here, you can have one of these." Kris shrugged. The kid took one, bit into it and declared it gross. His fat friend took his turn and liked it. He ate two.

This year I revived the Blood & Gut potaotes because they are real easy and real tasty. It's only a few ingredients but they really come together. I feel like this is really good kid food.
Happy Halloween!

Blood & Guts Potatoes
Adapted from Nigella Lawson
  • 4 baking potatoes
  • 3 balls of mozarella, diced
  • 2 tbls ketchup, plus more to decorate
Preheat oven to 450 degrees. Prick the potatoes all around and put them into the oven, straight onto the rack for 1-1.5 hours, depnding on their size. Once they are cooked through, let them cool until you can handle them. Slice each one in half and carefully scoop out the flesh without piercing the skins.

In a large bowl mix the potato flesh, diced mozzarella and 2 tablespoons of ketchup. Evenly distribute the mixture among the potato skins and top with some more ketchup. Put them back into the oven for about 15 minutes, until the tops are toasted and the potatoes are heated through.