Blood and Guts Potatoes

1. 1

   Preheat the oven to 450 degrees F.

2. 2

   Prick the potatoes here and there with a fork and put them into the oven, straight on the wire rack, for 1 to 1 1/2 hours, depending on their size.

3. 3

   Take the potatoes out of the oven and let them cool down a little before you handle them.

4. 4

   Carefully slice each 1 in half and scoop out the fluffy potato flesh into a bowl, reserving the skins.

5. 5

   Put the diced mozzarella into the bowl with the potato and add the 2 tablespoons of ketchup.

6. 6

   Mix with a fork and then spoon the filling back into the potato skins.

7. 7

   Sit the loaded potato skins on a lined baking sheet, and dribble over some more ketchup in a gory blood-dripping kind of way.

8. 8

   Put back in the oven to cook for 15 minutes, by which time the cheese will have melted and the potatoes be warmed through.

* Per serving · 4 servings · Values may vary.

No additional tips available.