Sighs! The blog was down for a good 12 hours. Hostgator said it was “due to an undocumented bug in firmware utilized in our vendor’s hardware.” Okkay, whatever that meant. That must have been one hell of a bug because it brought down about 100,000 websites including mine. I was a wreck when that happened. I was moping around, missing my blog and my pictures and even those 11 pictures that foodgawker refused. While all this was happening, Hardi was constantly checking out the situation in here and with hostgator while I continued sulking and pouting. It was so good to see the blog back up after all the struggle. I literally wanted to give the blog a hug cause I missed it loads! This is like my little corner. <3
So these potatoes are basically a continuation from Sunday’s breakfast. Yup, a part II but don’t worry, there would not be a Part III as I didn’t get to snap pictures of the frittata. I don’t think I did justice to these potatoes because they were really pretty. It is very hard for a person who is not very friendly in the mornings to prepare a full fledged breakfast and to take pictures too. I wished I was one of those people who would wake up at 7 am daily. I do not wish to be one of those people who sleep at 9 pm daily though. Really people, 9 pm? Get a life pretty please.
At times I feel that it is such a waste to sleep early when there are so many things I can do. Yeah, I know sleep is important and all. It is irony that every night, I don’t look forward to sleeping and every morning, I refuse to wake up! I am weird like that and now that all of you know my little secret, promise that we will be friends forever? Friends support each other, so make it a point to visit my blog often and read whatever I have written, even if it makes no sense at times or most of the times. When hostgator screw up again, please don’t give up. Keep trying to access my blog because we are friends remember? Xoxo.
Back to these precious little babies here, these Baked Baby Potatoes with Creamy Tuna Filling were simple and everyone enjoyed them, including my mother. If my mother gives an approval, that would mean everyone else in the world would appreciate this too. She is nothing like Gordon Ramsay in hell kitchen, she is just one of those typical good cooks who would only eat good tasting food. I used tuna to fill these potatoes but you can fill this up with anything you prefer, for example hard-boiled eggs, diced grilled chicken or bacon bits would be yums too.
Food blogging has made me obsessed with food looking good. I did no justice to these babies. No justice at all. But always remember the great saying “don’t judge a book by its cover.”
- 4 medium baking potatoes or 12 baby potatoes
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon freshly grounded black pepper
- 1 can (6 ounces) light water-packed tuna, drained
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- ¼ cup shredded cheddar cheese,
- 2 green onions - chopped
- ⅛ teaspoon freshly grounded black pepper
- In a large bowl, mash up the tuna with a fork.
- Add mayonnaise, sour cream, black pepper and green onions.
- Keep in a covered container and keep it cool in the fridge.
- Pre-heat the oven to 170°C. Rub the potatoes with olive oil, sprinkle them with salt and pepper and prick them all over with a fork.
- Place them on a baking sheet and cook potatoes for 30 to 60 minutes, until their skin is crispy and sticking one with a fork meets no resistance.
- Once the potatoes are done, remove it from the oven and let it cool down a bit, for about 5 minutes.
- Cut the potatoes into quarters but only ¾ way through.
- Place 1 to 2 tablespoon of tuna filling.
- Top with some cheese and freshly cracked pepper.
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