With an army of social media followers (3 Million on TikTok) and a lavish pink Mohican, Spud Man, aka Ben Newman, has turned the baked potato into an artform – and he’s only too happy to teach those of us who can’t make the potato pilgrimage to his van the secret of a good spud.
Featuring 40 recipes for delicious baked potato combos and various spin-off dishes, Ben’s book Spud Man’s Spudtacular Baked Potato Cookbook is more than just recipes – it’s a lifestyle. It’s about embracing the humble spud and unleashing its full flavour potential. Whether you’re a seasoned SpudFan or a curious newbie, this book will have you baking up a storm.
Based on the classic Reuben sandwich beloved of New Yorkers, Ben’s new Yorker is filling and warming on a cold day when you’re craving something hot and delicious. Tight!
THE NEW YORKER
Serves 2 | Prep: 15 minutes | Cook: 8–10 minutes
INGREDIENTS
- 2 Spud Man baked potatoes
- 2 large knobs of butter
- 115g (4oz) pastrami, diced
- 2 dill pickles, thinly sliced or diced
- 85g (3oz) grated Swiss cheese, e.g. Emmenthal or Gruyère
- A few sprigs of parsley, chopped
- Mustard or tomato ketchup (optional)
Coleslaw - 200g (7oz) mixed red and white cabbage, thinly sliced
- 2 carrots, grated
- a bunch of spring onions, thinly sliced
- 1 red apple, cored and chopped small
- 30g (1oz) walnuts, chopped
- A handful of parsley, chopped
- 115g (4oz) mayonnaise
- Juice of ½ lemon
- Salt and freshly-ground black pepper
METHOD
- Make the coleslaw: put the cabbage, carrots, spring onions, apple, walnuts and parsley in a bowl and mix together. Gently stir in the mayonnaise and lemon juice and season with salt and pepper. Cover and chill in the fridge until needed.
- Preheat the oven to 190°C (fan 170°C).
- Cut a big cross in the top of each spud and press gently on the sides to open it up as wide as possible. Add a big knob of butter and season with plenty of salt and pepper, then fluff up with a fork.
- Place the potatoes on a baking tray and top with the pastrami and dill pickles. Cover with the grated cheese and bake in the preheated oven for 8–10 minutes until the cheese has melted and is golden brown and bubbling.
- Sprinkle the potatoes with the parsley and serve with some coleslaw piled on top and mustard or tomato ketchup on the side (optional).
A traditional Reuben sandwich is made with corned beef and sauerkraut, so try substituting these for the pastrami and coleslaw.
Spud Man’s Spudtacular Baked Potato Cookbook 
HarperNorth
24 October 2024
£12.99
See also: Celebrating World Porridge Day
