Rachel Roddys Baked Potatoes

Web address. Thank me later...... https://www.theguardian.com/lifeandstyle/2016/aug/02/pomodori-al-riso-baked-stuffed-tomatoes-with-potatoes-rachel-roddy-a-kitchen-in-rome

8 ripe, firm, fleshy, medium‑size tomatoes
Salt and black pepper
2 garlic cloves, finely chopped
8 fresh basil leaves
10 tbsp risotto rice (I use arborio)
100ml extra virgin olive oil, plus more for the potatoes
60g parmesan or pecorino, grated (optional)
1 kg potatoes, cut into short chips

1 Cut the tops off the tomatoes and set them aside. Scoop out the insides - flesh, seeds, and juice - into a bowl. Sprinkle a little salt in the cavity of each tomato and then put them cut-side down on kitchen towel so excess water can drain away.

2 Pass the tomato flesh, seeds and juice through a food mill or sieve, or mush it with your hands, pulling out any hard bits. Add the garlic.

3 Rip the basil into small pieces and add it to the tomato juice, along with the rice, olive oil and cheese, if using. Season with salt and pepper, to taste. Stir, then leave for at least 45 minutes.

4 Toss the potato chips in a little olive oil and sprinkle with salt.

5 Sit the empty tomato husks in a lightly greased oven-proof dish. Spoon the rice mix into the shells so they are ¾ full, then put the lids back on. Scatter the diced potato around the tomatoes. Bake at 180/350F/gas mark 4 for 40-60 minutes, or until the tomatoes are soft and starting to shrivel, the rice is plump and the potatoes golden. Allow to sit before eating.