500g ‘smooth’ potato (Desiree, Melody and Orla are all good)
2 medium sized tomatoes
Freshly ground pepper
Colander, chopping board, potato peeler, large saucepan with a lid, vegetable knife, potato masher/ricer, teaspoon, disposable piping bag, non-stick baking tray, oven gloves, serving plate.
- Pre-heat the oven to 200C.
- It’s a good idea to wash the potatoes under cold running water to remove any dirt. Peel the washed potatoes with a potato peeler and place into a pan of cold water to stop them going brown.
- Cut the potatoes into similar size pieces so they cook evenly and place back in the water, drain the cloudy water away and replace with fresh cold water.
- Place the pan on the hob to boil. From boiling, allow fifteen minutes for these to cook. To test if they are cooked through, press a sharp knife into one of the bigger pieces and if it’s soft, it’s cooked. These can be drained in a colander and returned to the hob for thirty seconds to dry out.
- Remove the pan from the hob and mash these thoroughly until all lumps have been removed, season to taste with ground pepper.
- While these are cooling slightly, cut the tomatoes into quarters and remove the seeds with a knife or if you prefer use a teaspoon, cut the tomato flesh into a small dice and set aside.
- Make sure the potato has cooled enough for you to hold in your hand, half fill a disposable piping bag with the warm mash. Here’s where the fun starts! Pipe your potato nests onto a non-stick baking tray, they want to be about 8 cm in diameter and about 3 – 4 cm high (the size of a meringue nest)
- Fill the middle with the diced tomato and bake in the oven for 10 – 15 minutes or until they start to go a lovely golden brown colour. These are now ready to enjoy on their own, as a light lunch, or as part of an evening meal.
- Serve with baked meat or fish and a variety of colourful steamed vegetables.
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