Oh readers.. do I have a recipe for you today. Welsh Rarebit Loaded Potatoes This is a really indulgent and incredibly simple recipe to create and it packs a proper flavour punch. I have always liked Welsh Rarebit, for those of you who are not familiar with the dish here is a brief explanation:
Welsh rarebit (spelling based on folk etymology) or Welsh rabbit (original spelling) is a dish made with a savoury sauce of melted cheese and various other ingredients and served hot, after being poured over slices of toasted bread, or the hot cheese sauce may be served in a dish like a fondue, accompanied by sliced, toasted bread. The name of the dish originates from 18th-century Britain. ( From Wikipedia )
Whilst I love it I rarely make it. I order it at times when out for lunch and often at street food events/festivals so I am not sure why I don’t but perhaps considering the level of cheese involved that is a good thing!
These are really easy to make and can be prepared in advance ready to pop in the oven if you have guests. You could omit the beer if making for children but it really adds to the flavour so make a separate mixture for them perhaps?
I used a mature cheddar here but any cheese will work. The leeks could be swapped for onions or left out, it just adds another texture element and of course enhances the Welshness ( not a real word ) of the dish as it is our national emblem after all.
Welsh Rarebit Loaded Potatoes
You will need:
2 large baking potatoes
200g cheese, grated
30g corn flour ( plain flour is a suitable substitute )
30ml Worcestershire sauce
1 tsp mustard
60ml beer or ale
1/4 leek, diced finely
Preheat oven to 200c. Microwave your potatoes until soft, leave to cool slightly. Prepare your rarebit by adding your cheese, butter, flour, mustard, Worcestershire sauce, mustard and beer to a pan and mixing well. Melt over a low heat, stirring occasionally until it becomes thick and when swirled comes away from the pan. Set aside. Now cut your potatoes in half and carefully scoop out the flesh without breaking the skin, pop the scooped potato into a bowl and add 3/4 of your rarebit mixture along with a pinch of black pepper and mix together. Place the skins cut side up snugly in a baking dish, sprinkle inside with a little olive oil and black pepper and bake for 15 minutes until they are slightly crispy around the edges. Add a little olive oil to the pan you cooked your rarebit in and add your leeks and sauté until golden. Fill your potato skins..overfill slightly – they are meant to be loaded after all and divide the remaining 1/4 of the rarebit over the top, sprinkle with the leeks and place under a hot grill until they are bubbling and bronzed.
Serve immediately with a large green salad.
Want to know more about Welsh Food? Click here for my 16 awesome foodie things about Wales
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