BAKED POTATO SKINS WITH BONE MARROW AND PARMESAN CRUMBS. 01/11/14
These would be wonderful served with the beef cheeks. They’re quite decadent, but worth every second in the gym. Depending on the size of your potatoes, cooking times will vary, so keep an eye on them.
INGREDIENTS METHOD

SERVES 6


6 large floury baking potatoes 
6 marrow bones, halved down the length by the butcher 
100g/3½oz butter 
A handful of parsley leaves, finely chopped 
3 tbsp dried breadcrumbs 
2 tbsp grated Parmesan 
Olive oil

Preheat the oven to 200C/400F/gas 6. Wrap the baking potatoes in foil, then place them in the oven for 75-90 minutes (depending on size) until done. 

Turn the temperature of the oven down to 180C/350F/gas 4. Remove the potatoes from the oven and place the marrows on a baking tray. Season lightly, then place in the oven cut side-up for 15 minutes until the marrow is soft and pulling away from the bone.

 

Meanwhile, spoon out the flesh from the potatoes, reserving the skin. Mash the potato flesh with a fork, then whip in the butter. Combine the parsley, breadcrumbs and Parmesan and season well.

 

Once the marrow is soft, scrape from the bone and fold into the mash. Spoon the mash back into the potato skins (it doesn’t matter if they are piled high) and place on a baking tray. Scatter over the parsley crumbs, drizzle with a little oil and return to the oven for 10 minutes until the breadcrumbs are golden.

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BAKED POTATO SKINS WITH BONE MARROW AND PARMESAN CRUMBS. 01/11/14
These would be wonderful served with the beef cheeks. They’re quite decadent, but worth every second in the gym. Depending on the size of your potatoes, cooking times will vary, so keep an eye on them.
INGREDIENTS

SERVES 6


6 large floury baking potatoes 
6 marrow bones, halved down the length by the butcher 
100g/3½oz butter 
A handful of parsley leaves, finely chopped 
3 tbsp dried breadcrumbs 
2 tbsp grated Parmesan 
Olive oil

METHOD

Preheat the oven to 200C/400F/gas 6. Wrap the baking potatoes in foil, then place them in the oven for 75-90 minutes (depending on size) until done. 

Turn the temperature of the oven down to 180C/350F/gas 4. Remove the potatoes from the oven and place the marrows on a baking tray. Season lightly, then place in the oven cut side-up for 15 minutes until the marrow is soft and pulling away from the bone.

 

Meanwhile, spoon out the flesh from the potatoes, reserving the skin. Mash the potato flesh with a fork, then whip in the butter. Combine the parsley, breadcrumbs and Parmesan and season well.

 

Once the marrow is soft, scrape from the bone and fold into the mash. Spoon the mash back into the potato skins (it doesn’t matter if they are piled high) and place on a baking tray. Scatter over the parsley crumbs, drizzle with a little oil and return to the oven for 10 minutes until the breadcrumbs are golden.

YOU MAY ALSO LIKE
ORANGE & LEMON ST CLEMENTS STEAMED SPONGE PUDDING. 31/01/14
CHILLED PEA SOUP WITH FRIED HAM CROQUETTES. 05/07/14
JAM ROLY POLY. 31/01/14
STICKY TOFFEE PUDDING. 31/01/14
DUCK AND POTATO MASSAMAN. 04/01/14
OSSOBUCCO ALLA MILANESE. 30/12/13
QUICK CAULIFLOWER CHEESE. 24/01/14
PORK MEATBALLS, WITH PANCETTA, SHERRY & SLOW-COOKED PEAS. 17/05/14
ASPARAGUS KEDGEREE. 31/05/14
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