We thought it best to start off Americana Week by dropping in with one of our closest all-American friends and who is more red…white and blue than dear Taylor Swift?
Like many of our relationships, we started off as Tay’s staunchest of enemies following an altercation at Chateau Marmont in the mid-00s.
We were all young when we first saw her, I close my eyes and the flashbacks start…we were living in Beverly Hills with Lisa Vanderpump at the time and were trying to grift Lindsay Lohan, who was staying at the Chateau when TayTay and her entourage stopped us in our tracks and defended Linds.
While it used to be bad blood between us (these songs were both written about us), the three of us now have nothing but mad love for one another after T-Swiz accepted our baked apology during one of our 12-step programs.
Little known fact, but we are actually the ones that got Tay and our Hollywood friends first hooked on baking!
We made a beeline for Taylor’s Beverly Hills cottage as soon as we landed and were greeted by a batch of cookies and freshly squeezed OJ. It goes without saying, but Ms Swift is a delightful, saint.
We spent the morning baking it (our jetlag) off, gossiping about what has been happening in Hollywood since we left (other than Jaime King erroneously snubbing Annelie and I for a co-Godparent role with Taylor) and how hilarious it is that people don’t know we went back in time to choreograph the aerobics video to Shake It Off as a laugh.
Our wider circle of friends dropped by for an early 4th of July party and at Tay’s request we whipped up a batch of our universally lauded Sweet Potaylor Swift Skins.
Regular potato skins are good, but if you want to really make them sing like Taylor, you’ve got to use sweet potato. The rich, sweetness is cut by sharp cheddar and a kick of chilli leaving a party in your mouth to which everyone is invited. Unlike our celebrity soirees.
Lucky we let you read about them!
Sweet Potaylor Swift Skins
2-4 large sweet potatoes
6 rashers streaky bacon, diced
1 cup vintage cheddar, grated
4 shallots, finely sliced
hot sauce, to taste
pinch smoked paprika
chives, for serving
sour cream, for serving
Preheat oven to 180°C. Thoroughly wash sweet potatoes and bake for 45 minutes to 1 hour, or until tender. Allow sweet potatoes to cool (leaving oven on).
Cook bacon in a small fry-pan for 5 minutes, or until crisp. Remove from heat.
Cut sweet potatoes into quarters, ensuring skin remains intact. Scoop out flesh, leaving roughly a 5mm layer of potato. If your potatoes are huge, cut them into smaller strips (like in the pictures) Place skins onto a baking tray, flesh-side down and bake for 5 minutes, or until golden. Turn over and bake for a further 5 minutes.
Sprinkle bacon, shallots and a dash of hot sauce into skins. Top with cheese and bake for 10-15 minutes, or until cheese is melted and golden.
Serve with sour cream , finely slice chives and a sprinkle of smoked paprika.