|Two Lamb Kidneys|
Written By Culinary Pen on Wednesday, March 26, 2014 | 11:08:00 AM
This was an odd recipe that I came across in The Fifth Quarter by Anissa Helou, which she actually found in another book, 1969's Meat, by British food writer and journalist Ambrose Heath. It's a strange little recipe, but I think the real charm to it is how well it works. The potato is crisp-skinned and fluffy on the inside, with a delicious (and not overcooked) morsel of kidney waiting for you inside. The title of this post, Kidney-Stuffed Baked Potato is pretty much all there is to it.
After baking at 425 F for an hour, I took out the kidney-laden spud. Just as Anissa Helou remarked, the liver was not overcooked or dry. It actually tasted very good with the potato; but then meat and potatoes are classic comfort food. My only issue was getting a bit of kidney in each bite of potato, as the flaky potato fell away from the kidney as I ate through it.