Posts tagged ‘baked potatoes’
Recipe of the Week – Twice Baked Potatoes
(From the Starch Collection at emealsforyou.com)
Twice Baked Potatoes
Another weekend another birthday party dinner, and of course I overdid it again. Three appetizers, main course including two salads, two desserts. It was worth it all though as we had a great time and the food was great. I was looking for an alternative to my usual mashed potatoes and decided to take the extra steps to make the potatoes special. Twice baked potatoes have always been a big favorite around here and just placing them on the table gets “ahs” all around.
Baking the potatoes instead of peeling and boiling them adds flavor and texture. You can buy these pre-made at the grocery but come-on, a few minutes more and your kids will thank you for your effort. Make a ton because they will disappear fast, and they also freeze nicely.
Twice Baked Potatoes
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Starch |
| Meal: | 29 and Holding (Celebration Meal Plans) |
| 6 | medium | potatoes, baked |
| 0.75 | cup | sour cream |
| 4 | Tb | butter, salted |
| 1 | pinch | salt and pepper to taste |
| 0.125 | tsp | paprika, sweet |
Baked potatoes until fork tender. Cool slightly and cut in half. Carefully scoop the potato out of the skins, keeping the skins whole. Mash potatoes in a bowl, adding the butter and sour cream. Add salt and pepper to taste, fill potato skins with the mashed potatoes and sprinkle the top with paprika. May be made in advance then heated in warm oven.
Recipe of the Week – Fried-Baked Potatoes
(From The Starch Collection at emealsforyou.com)
Fried- Baked Potatoes
I was in the mood for something a little different to go with my healthy grilled chicken breast, maybe I went in the other direction a tad too far; but these are worth the occasional indulgence. The idea came from a recipe Michael Chiarello features in one of his cookbooks. I have taken the liberty to use those smaller baking potatoes that are always left in the bag once you use all the large ones.
They really don’t take much time to prepare if you “nuke” (microwave) the potatoes before frying them. A cross between french fries and baked potatoes your family will really like them; crispy on the outside and warm and soft on the inside. Give them a try when you are stuck with the same old potatoes for dinner.
Fried-Baked Potatoes
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Starch |
| Meal: | N/A |
| 12 | small | potatoes |
| 4 | Tb | oil, olive |
| 6 | cloves | garlic, chopped |
| 1 | Tb | salt, kosher |
| 0.5 | tsp | sweet basil |
| 1 | medium | lemon, juice of |
| 1 | Tb | lemon zest, finely chopped |
Baked potatoes in a microwave until soft but not falling apart, about 5 minutes. Remove and allow to cool; cut in half and smash each half with your hand from the uncut end. Heat oil in a pan, add garlic and sauté until light brown, remove with a slotted spoon. Add the garlic to a bowl with the lemon zest, sweet basil and salt. In the same oil sauté the potatoes until they brown, about 8 -10 minutes. Remove with the slotted spoon and plate, placing some of the garlic mixture on top of each half. Sprinkle with lemon juice.
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