{"id":1733,"date":"2010-12-23T06:19:01","date_gmt":"2010-12-22T22:19:01","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=1733"},"modified":"2015-03-25T08:00:30","modified_gmt":"2015-03-25T00:00:30","slug":"baked-potato-with-cheesy-ham-and-tuna","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=1733","title":{"rendered":"Baked Potato With Cheesy Ham and Tuna Or What Some Would Call &#8216;Potato In A Jacket&#8217;"},"content":{"rendered":"<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1734\" title=\"Potato In A Jacket\" alt=\"\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/12\/Potato-In-A-Jacket.jpg\" width=\"650\" height=\"396\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/12\/Potato-In-A-Jacket.jpg 700w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/12\/Potato-In-A-Jacket-300x182.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/p>\n<p style=\"text-align: justify;\">What a lovely term for a lovely food like this. The first time I had anything like this was at the Arts Canteen, while I was still a freshman at the National University of Singapore. I remember that the shop had an interesting combination too &#8211; a Burmese running a Western stall. But it was one of those stalls with fast food that&#8217;s nice and forgiving enough on the taste buds. Those were the days&#8230;<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">Well, in the case of home-cooked food, this dish is definitely NOT for those who are looking at preparing a quick meal and a quick fix for an already grumbling stomach. It takes about an hour and a half to cook it &#8211; most of which is required time to awaken the starch within the hibernating potato.<\/p>\n<p style=\"text-align: justify;\"><strong><em>Ingredients<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">1 big floury potato: scrubbed and washed<\/li>\n<li style=\"text-align: justify;\">Salt: about 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Olive oil: about 1 tbsp + 1 tbsp for frying<\/li>\n<li style=\"text-align: justify;\">Bacon strip: 1, diced finely<\/li>\n<li style=\"text-align: justify;\">Small white onion: 1\/2, diced<\/li>\n<li style=\"text-align: justify;\">Mature cheddar cheese: 1-cm strip, sliced<\/li>\n<li style=\"text-align: justify;\">Gruyere cheese: 1\/2-cm strip, sliced<\/li>\n<li style=\"text-align: justify;\">Ham slice: 2, diced<\/li>\n<li style=\"text-align: justify;\">Tuna in brine, 1\/2 small can, with brine removed<\/li>\n<li style=\"text-align: justify;\">Fresh rosemary sprigs: 1 stalk, washed<\/li>\n<li style=\"text-align: justify;\">3-in-1 instant potato soup: 1\/2 packet, stirred with 1\/4 cup hot water<\/li>\n<li style=\"text-align: justify;\">Mozzarella cheese: 4 tbsp<\/li>\n<li style=\"text-align: justify;\">Chives: 1\/2 stalk, chopped<\/li>\n<\/ul>\n<p><strong><em> Method<\/em><\/strong>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Preheat oven at 200 degs.<\/li>\n<li style=\"text-align: justify;\">Prick the potato all over using a fork. Rub salt and oil over it.<\/li>\n<li style=\"text-align: justify;\">Wrap potato in aluminium foil and bake for 1 hr. Flip it over to the side after 30min.<\/li>\n<li style=\"text-align: justify;\">Place bacon strips in the oven to cook for 15min. Remove and set aside.<\/li>\n<li style=\"text-align: justify;\">Heat up the oil in a saucepan. Add onions and fry till fragrant.<\/li>\n<li style=\"text-align: justify;\">Add cheddar and Gruyere cheeses. Stir till the cheeses melt.<\/li>\n<li style=\"text-align: justify;\">Add ham, tuna, rosemary and the potato soup. Mix everything together till mixture thickens.<\/li>\n<li style=\"text-align: justify;\">When the potato is done, remove from oven and half it. Spoon cooked filling in between the 2 halves.<\/li>\n<li style=\"text-align: justify;\">Spoon mozzarella cheese on top and return it to oven for about 15min, till browned.<\/li>\n<li style=\"text-align: justify;\">Top with the bacon bits and garnish with chives to serve.<\/li>\n<\/ol>\n<p><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/12\/Potato-In-A-Jacket-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1735 aligncenter\" title=\"Potato In A Jacket 2\" alt=\"\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/12\/Potato-In-A-Jacket-2.jpg\" width=\"500\" height=\"747\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/12\/Potato-In-A-Jacket-2.jpg 500w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/12\/Potato-In-A-Jacket-2-200x300.jpg 200w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><strong><em><\/em><\/strong><\/p>\n<p><strong><em>Trick<\/em>: <\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">I understand that some people don&#8217;t recommend using the aluminium foil because they believe that as long as you&#8217;ve got the correct type of potato, there shouldn&#8217;t be a problem getting it to cook properly. Obviously, I don&#8217;t belong to this clique. Whenever I forget\u00a0 my magic foil, my potato refused to obey.<\/li>\n<\/ul>\n<p><strong><em>Serving<\/em><\/strong>:<br \/>\n1 person<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=1733\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>What a lovely term for a lovely food like this. The first time I had anything like this was at the Arts Canteen, while I was still a freshman at the National University of Singapore. I remember that the shop &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=1733\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[105,107],"tags":[229,173],"class_list":["post-1733","post","type-post","status-publish","format-standard","hentry","category-english","category-potato","tag-baked","tag-cheese"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1733","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1733"}],"version-history":[{"count":12,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1733\/revisions"}],"predecessor-version":[{"id":8537,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1733\/revisions\/8537"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1733"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1733"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1733"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}