Ingredients
Equipment
Method
Stuffing
- Divide peeled carrots into 3 logs. Cut each log into 0.18-inch/4.5mm thick planks. Cut planks into batonnet, and dice. Wash tomatoes, remove the stem and flesh around the core of each tomato. Save the pulp for your next soup or vinaigrette. Cut tomato flesh into dices. In a large and hot skillet, add butter and olive oil. Cook onions, shallots, and carrots for 8 minutes on medium heat. Season with salt and ground black pepper. Add tomatoes along with thinly chopped rosemary, thyme, and basil to taste. Cook for 5 minutes more.
Stuffing Potatoes
- Line baking tray with a silicone mat or parchment. Spread out salt evenly. (The salt can be reused). Using salt in baking diffuses heat evenly and prevents from drying out. Clean potatoes, and remove the eyes. With the tip of your pairing knife, draw an oval shape on the surface of the potato, and make a clean cut. Use a melon baller to scrap out more flesh; do not dig in too much though. Save potato scraps for your next soup. Season potato cavities with salt, pepper, and some olive oil. Stuff each potato generously. You may have enough stuffing to make a couple of extra potatoes.
Baking
- Set fan oven temperature to 325ºF/160ºC. Bake stuffed potatoes for 2 hours; or until cooked through. Tent with aluminum foil if it gets too much color during baking. Remove from oven, let cool 10 minutes before serving. Brush stuffed potatoes with olive oil and garnish with chopped basil – Bon appétit!
