Blood and Guts Potatoes

Name: Blood and Guts Potatoes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: 4 to 8 servings
Ingredients: 4 baking potatoes; 3 balls fresh mozzarella, diced; 2 tablespoons tomato ketchup, plus more to decorate

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Level: Easy
Total: 2 hr 10 min

Prep: 10 min
Inactive: 30 min
Cook: 1 hr 30 min

Yield: 4 to 8 servings

Level: Easy
Total: 2 hr 10 min

Prep: 10 min
Inactive: 30 min
Cook: 1 hr 30 min

Yield: 4 to 8 servings

Ingredients

4 baking potatoes

3 balls fresh mozzarella, diced

2 tablespoons tomato ketchup, plus more to decorate

Directions

Preheat the oven to 450 degrees F.
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.
Take the potatoes out of the oven and let them cool down a little before you handle them. Carefully slice each 1 in half and scoop out the fluffy potato flesh into a bowl, reserving the skins.
Put the diced mozzarella into the bowl with the potato and add the 2 tablespoons of ketchup. Mix with a fork and then spoon the filling back into the potato skins.
Sit the loaded potato skins on a lined baking sheet, and dribble over some more ketchup in a gory blood-dripping kind of way. Put back in the oven to cook for 15 minutes, by which time the cheese will have melted and the potatoes be warmed through.