Tuesday, August 25, 2009

Stuff this...

Sometimes I wonder if there's potatoes running through my veins, because I really can not live without them. Potatoes are my absolute favorite food. I will eat them prepared any way shape or form.

That being said, this is one of my favorite thing to do with potatoes. My mom called them twice baked, but I call them stuffed baked potatoes. My mom used to bake them, take out the middle and add cream cheese, butter and cheese. I've taken the potatoes to a whole new level and have several different recipes the make my "stuffed baked potatoes" mindilicious!

(Mindi Original)

Preparing the potatoes:
1. Take 4 large russet baking potatoes and wash really well.
2. Pierce each potato with a fork 2-3 times.
3. Rub each potato lightly with olive oil.
4. Bake at 450 degrees for 1 hour, or until potato is soft when pierced with a fork.
5. Remove potatoes from the oven and cut the tops off; about 1/2 inch down from the top.
6. Scoop out the potato filling; be careful not tear the shell.
7. Take the potato filling and mash or put through a ricer.
8. Mix with ingredients from one of the stuffing recipe's below. (or come up with one of your own creative mixtures.)
9. After adding the stuffing ingredients; re-stuff the shells with the potato mixture.
10. Return to the oven, cooking for 20-30 more minutes at 350 degrees.

Add to the potatoes:
8 oz. softened cream cheese
1/2 C. butter
1 C. grated cheddar cheese
Salt & pepper to taste
Top with sour cream

BACON & CHEESE (Pictured above)
Add to the potatoes:
1/2 C. half & half, warmed
1/4 C. butter
1/2 C. sour cream
1 C. grated cheddar cheese
1/2 C. cooked bacon chopped
2 T. chives
Salt & pepper to taste
Top with sour cream & chives

Add to the potatoes:
1/2 C. half & half, warmed
1/4 C. butter
1 C. sauteed zucchini, mushrooms, & onions
1 C. mozzarella cheese
Salt & pepper to taste
top with sour cream

Add to the potatoes:
1/2 C. half & half, warmed
1/4 C. butter
1 C. sauteed red peppers, green peppers, jalapeno peppers (or peppers of choice)
1-2 T. adobo sauce
1 C. Mexican blend cheese
Salt & pepper to taste
Top with olives, salsa & sour cream

I've had a lot of fun through the years coming up with all kinds of fun and creative stuffing mixtures. Sometimes I go for a theme and other times it's what ever I have in the fridge or pantry. The recipes above are a few of our favorites, but we've also done a BBQ Chicken, Cajun Shrimp, and Ham & Pea. In my opinion you can't really screw up a potato! So have some fun!

*Stuffed potatoes can be made ahead of time and stored in the refrigerator for 1-2 days. When you're ready, take out and cook in the oven at 350 for about 30-40 minutes or until heated through.

1 comment:

Mary Ann said...

All of these variations sound really delicious.
Great idea!

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