Heston Style Taters

I would try doing a dish 30 different ways – Heston Blumenthal

Nothing says welcome back to Term Two than a good roasted potato made and enjoyed by all the Yaralla students and Yaralla Staff.

This term Yaralla will be focusing on cooking with root vegetables and what a way to kick if off the term but by cooking Heston Blumenthal – Twice Baked, Baked Potatoes (try saying that a couple of time and fast!!) – Yaralla Style! 

It took the team (students and staff) about 20 minutes to prepare all the ingredients from, slicing and dicing the potatoes, chopping up the spinach, chives, spring onions mushrooms to then frying up some bacon, sliced mushroom, mixed four beans and chopped spinach.

During the time of prepping, the pièces de résistance  of the dish – the potatoes were peeled, diced and boiled for a short period of time to really reach the ultimate fluffiness during roasting time, hence the idea of twice baked baked potatoes. Crispy on the outside and fluffiness on the inside. Just the way taters – baked potatoes, should be!

The Yaralla students and staff thoroughly enjoyed lunch!




Yaralla Style Heston Blumenthal Twice Bake Baked Potatoes Recipe:


  • 2kg potatoes
  • olive oil
  • salt


  • chives
  • silverbeet spinach
  • bunch of spring onions
  • 300grams of mushrooms
  • corn
  • mixed bean
  • sour cream
  • salsa
  • 300grams of diced bacon
Preheat the oven to 180°C/160ºC fan/gas mark 4.
Wash and peel the potatoes and cut into quarters. Put them in a bowl under running water for 5 minutes to wash the starch off.
Cover the potatoes with water in a large saucepan and bring to the boil. Cook for about 25-30 minutes or until the potatoes are very soft and almost breaking apart. Drain carefully and leave to cool in the colander.
Meanwhile, pour 5 mm of olive oil into a roasting tray large enough to hold the potatoes in one layer. Place the tray in the oven for 15 minutes to preheat the oil.
Add the potatoes to the pan and coat them in the hot oil. Place the tray back in the oven for at least 1 hour and 15 minutes, turning the potatoes gently every 20 minutes, until the potatoes are golden brown and crispy all over.
Drain on kitchen paper and season with salt.