Potatoes stuffed with Lamb’s Kidneys and Bacon

by Stefan Kolsch

Wrap each half in a rasher of bacon with an equal share of the butter and parsley
SERVINGS    
 
4
PREPARATION TIME
15 MINS
COOKING TIME
1½ HOURS

Ingredients

4 Baking Potatoes
A little Olive Oil
4 Lamb’s Kidneys
8 Rashers Dry Cured Streaky Bacon
120g Butter
4 Sprigs Parsley (finely chopped)

Potatoes stuffed with Lamb’s Kidneys and Bacon

Instructions

Preheat the oven to 230ºC/450ºF/Gas 8, prick the potatoes with a fork and rub all over with olive oil and bake for up to an hour or until the skins feel soft to the touch.

Halve the Kidneys, remove the white ducts with kitchen scissors, and wrap each half in a rasher of bacon with an equal share of the butter and parsley.

Cut off the top third of each potato and, using a spoon, create a hole large enough to hold the bacon-wrapped Kidney. Stuff the Kidneys into the potatoes, put the tops back on and wrap each in a generous swathe of greaseproof paper, screwing each end tightly. Cook in the oven for a further 30 minutes

Serve with fried mushrooms

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