Tuesday 9th March 2021.
March 9, 2021
On a Tuesday in the last hour we link up with Sara our Feisty Foodie in Canada. And we are going to make a Dublin Iced Coffee and some Irish inspires potato skins,
Dublin Iced Coffee A delicious mix of caffeine, dessert, and danger!
Ingredients (MAKES 1 SERVING)
2 oz. strong cold-brew coffee
2 oz. stout (such as AleSmith Speedway or Guinness)
1½ oz. Irish whiskey
¾ oz. simple syrup
1/2 ounce heavy cream
Freshly grated cinnamon stick (for serving)
Mix coffee, stout, whiskey, and simple syrup in a highball glass. Add ice to fill. Gently pour in cream so it gradually sinks into coffee; sprinkle with cinnamon. It should look like marble in the glass! Top it with whipped cream, if desired.
Crispy “Irish Inspired” Potato Skins
Russet potatoes (about 5 lb.), scrubbed
Olive oil for rubbing and brushing (or use fat reserved from bacon)
Flaky sea salt, such as Maldon
Freshly ground black pepper
8 oz shredded Cheddar cheese
1 lb bacon, cooked and crumbled
Sour cream and chopped chives, for serving
Preheat oven to 400°. Prick potatoes all over with a fork and rub with oil; season generously with salt and pepper. Place potatoes on a foil lined rimmed baking sheet. Roast until very soft when squeezed and skin is crisp, 60-75 minutes. Let cool.
Heat broiler to high. Halve potatoes and scoop out flesh (save for another use like buttery mashed potatoes), leaving a ¼ inch border attached to skins. Brush both sides of potatoes with oil and season insides with salt and pepper; return to rack. Broil, turning once, until skins are crisp and flesh is golden, about 5-7 minutes per side.
Divide cheese and bacon among potatoes and broil until cheese is melted, about 2 minutes. Serve topped with sour cream, chives, and black pepper.