Lucky Recipes

Comfort

Baked Potato Pots With Ricotta, Tarragon, Chilli & Lemon


  • Cooking Time: 40 mins
  • Difficulty: Easy potato peasy
  • Serves: 2
Baked Potato Pots With Ricotta, Tarragon, Chilli & Lemon

Ingredients

• 2 big potatoes (or 4 medium)

• 2 TBSPNS ricotta

• Zest & juice half lemon

• 1 heaped TBSPN tarragon

• 1 heaped TSPN chilli flakes

• Splash of Lucky Taco Habanero hot sauce

• Salt to season the spuds

• Generous pinch white pepper (to mash the spuds)

• Splash of full cream milk (to mash the spuds)

• TBSPN sized knob of butter (to mash the spuds)

• Bit of extra butter to put on top of your mashed potato pots before baking them in the oven (makes the top crispier)

Method

• Peel the spuds.

• Chop into smaller pieces and bring to the boil in saucepan of water.

• Cook on a high rolling boil for about 20 minutes (when they will be soft enough to mash).

• Drain the potatoes in a colander and then put the potatoes back into the empty saucepan.

• Add milk, butter, ricotta, tarragon, chilli flakes, Lucky Taco hot sauce, zest & juice of lemon, salt & white pepper and mash until smooth & creamy.

• TASTE! Adjust seasoning if need be.

• Divide the potato mixture between 2 ramekins.

• Run a fork over the top of the potato, making tracks that will go brown and crispy when in the oven.

• Add a few spots of butter on the top and bung them into a pre-heated oven at 180ºc for approx 20 / 25 mins (or until just starting to turn golden on top).

• Enjoy with spicy roast chicken / ribs or chops.

• Ding ding.

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