Slowly but surely, stoners all over the world are waking up to the fact that cooking with cannabis means more than just throwing some broken-up buds into a can of chilli. Not that this particular recipe won’t work, it’s just that you won’t even get half of the enjoyment or benefit out of it as you would out of truly outstanding, professional-quality cannabis recipe.
Some of the most outstanding chefs and cannabis experts on earth are continually exploring the possibilities with a wide variety of cannabis strains, working with their unique flavour profiles and characteristics. Of course, the good news is that you don’t have to be the next Gordon Ramsay in the kitchen to whip up something amazing – you just have to have the right recipes to follow.
Which is why we’ll be sharing with you a bunch of simply sublime cannabis cookery guides – all of which have been tried, tested and verified as foolproof. Well, foolproof for most…anyway!
Triple Baked Loaded Potato Skins- What You Need
Kicking things off this week with a beautifully simple recipe that’s good for pretty much any time of day or night and also massively cheap. In terms of what you’ll need to put these little beauties together, just make sure you have the following on hand:
- One medium sized greased baking tray
- Four large potatoes
- 50g sour cream
- 50g cannabutter
- 4 tablespoons light brown sugar
- Spring onions or Chives
- Cheddar cheese
- Bacon bits
- Salt and pepper
One thing to note with all recipes is that when and where cannabutter or cannaoil is used, you need to tweak exactly how much you put in in accordance with how strong it is and how powerful you want the resulting dish to be. It’s entirely up to you if you want to make it mind-blowingly strong, or with just enough of a hit to give you that early morning buzz you need.
As for putting all the pieces together, this one really couldn’t be easier and looks a little bit like this:
- First of all, heat your oven to approximately 180° C (350F). If you are already toasted at the time, feel free to do this under sensible supervision.
- Put the potatoes on the baking tray, place them in the oven and give them about 1 hour to cook. They should be crispy on the outside and soft on the inside.
- Take the potatoes out of the oven and give them sufficient time to cool – at least 30 minutes.
- After this, cut each of the potatoes in half lengthwise, being careful not to squash them too much.
- Take a tablespoon or ice cream scoop and remove as much of the soft insides of the potatoes as possible. Place it all in a bowl, leaving the skins to one side.
- Add to the bowl of potato the sour cream, salt, pepper and a few of the chopped chives. Give it all a seriously good stir until it is mixed together, smooth and creamy.
- After this, transfer the mixture back to the potato skins and place them back in the oven. Give them approximately 10 minutes at the same temperature, or until you can see the top of the filling start to turn brown.
- Take them out of the oven once again, add a generous handful of grated cheddar cheese to each along with the rest of the chopped spring onions, the bacon bits and pretty much anything else you fancy.
- Return the potatoes to the oven and give them another 5 minutes or so, until it all starts to bubble and look downright irresistible.
- Serve with an additional dollop of sour cream if desired, or a spoonful of cannabis pesto for an even more intense hit.
Keep your eyes peeled for more fantastic recipes from our archives – we’ve got plenty more to share with you, coming soon!