Okay, don’t be mad, but I think I’ve made the most brilliant and ridiculous foodstuffs of all time here.
Let’s back it up.
Garry has become obsessed with a YouTuber of late. It’s very odd. Partially most YouTube obsessers are young and female and he is 31. Partially because I always thought that being obsessed with randos online was my thing. Partially because Garry doesn’t even watch my videos. Mainly, though, because Garry hates everyone – and I mean everyone. He is lovely and kind and good and honestly the best man I’ve ever met, but he’s also the most misanthropic person in existence. For him to become obsessed with someone with a flouncy moustache who spends his days talking into a camera and then uploading it is so out of character that, if you’d asked me six months ago, I would have said it would never happen.
But obsessed he has become, because we are going on a two-week holiday to Orlando in January (our delayed honeymoon) and he is doing as much research as humanely possible on Disney World and Universal Studios before we go. This has meant watching literal hours of Tim and Jenn’s videos as they go around the parks and talk about it. In some kind of weird Stockholm Syndrome way (and the fact that they’re very, very lovely people) Garry has now become their biggest fans and follows them on every social media platform including Twitter which is where, and here we get to the point of this whole story, he discovered the idea of Pot Dogs from a tweet of Tim’s.
A Pot Dog is basically a jacket potato with a sausage in it. It’s so incredibly simple, but genius in its simplicity. Sausages are good with chips, with mashed potato, with boiled potatoes, so why not with a jacket potato too?
When Garry floated this idea to me, I decided it sounded very Bonfire Night-esque, and so that’s when we had it. Sticking with the Bonfire Night theme I added some curried beans and some garlic dip. And then, because I can never leave things alone, I added some spring onions and bacon. Yup, this is a potato with two types of pig on top of it. Although the bacon is mainly for texture – if you skipped it and used a veggie sausage, you could totally make this vegetarian.
The recipe is below. It’s good, strong comfort food this – a bit silly, but full of flavour and warmth and hearty kindness. Food to eat with your family on a cold night in front of the BBC. Food to give to someone you love when they’ve had a bad day. That kind of thing.
- 3 jacket potatoes
- 3 sausages of your choice
- 1 large onion
- 2 cloves of garlic, minced
- 1 can of baked beans (Heinz is good as it's sweeter to balance against the curry powder)
- 1 tablespoon of curry powder
- 1 teaspoon of Worcestershire sauce
- Garlic dip
- 3 rashers of bacon
- 3 spring onions
- Veg to serve
- Preheat the oven to 220C
- Prick the potatoes all over with a fork and stick them in the oven to bake
- When the potatoes have 20 minutes left, add the sausages and the bacon to the oven, too. Turn frequently
- Dice the onion. Fry in a pan with the garlic until soft. Tip in the beans and add the curry powder and Worcestershire sauce. Stir well and keep hot
- When the potatoes are ready, split them in half and use a fork to roughly mash the insides whilst keeping the integrity of the skin. Add a tablespoon or two of beans to the top of each, then nestle in the sausages. Split the remaining beans between the potatoes
- Add a tablespoon of garlic dip, then crumble over the bacon and the sliced spring onions. Serve immediately with green veg
- You can add cheese to this if you like, too - mash it through the potatoes after you split them and before you put the first lot of beans on