Monday, April 4, 2011

Twice-Baked Patooties

Category: Vegetables
Difficulty Rating: Easy
Not Healthy

The other night, I served dinner at my church to about 25 people. There was a late-comer to the group that said she'd had dinner. But when my hubby said there were "still some twice-baked potatoes " she hurried in to get one. I know people who don't like chocolate (yes, I really do), but I don't know anybody who doesn't like twice-baked potatoes.

This is your basic twice-baked recipe, except I substituted green chilis for bacon. Gayle's Bakery (in Capitola) does theirs this way. It's different, tasty, and very economical. But you can certainly forget the chili's and add a teaspoon of crumbled bacon per potato if you prefer! YUM! Be sure and always use the sharpest cheddar you can find, though. Sharp cheddar makes it beddar! Oh, and you can multiply the ingredients up to a bazillion if you're cooking for large parties.

Ingredients:

3 medium russet potatoes, scrubbed
1 T butter
2 T sour cream
2 medium minced garlic cloves, smashed and minced
1/2 t Lawry's seasoning salt
1 large pinch pepper
1 1/2 C sharp cheddar--divided into 1 C and 1/2 C
1/2 to 1 t minced green chilis (no seeds) OR use Hormel's Real Bacon Bits

Heat oven to 350 degrees. Pierce potatoes all over with a fork and bake in oven for about 1 hour or until they are baked through. Do Not Undercook. Remember, you're going to need to mash these babies!

Take the patooties out of the oven. Let them cool for about 1 hour or overnight. Slice them in half, lengthwise, on a clean work surface. Scoop out the potato with a spoon, and put white stuff in a small mixing bowl. Leave a little of the white stuff on the peel, the idea is to keep the peel sturdy and intact. No holes. Like a little boat. Set 'boats" aside.

Mash potato in bowl with 1 T butter, 2 cloves minced garlic, 1/2 t Lawry's, and a large pinch pepper. Don not mash into a creamy texture, leave some lumps in there! Add the rest of the ingredients, mixing just until combine. Put potato mixture back into potato skins with a spoon. Then, put a good heaping tablespoon of the remaining cheddar cheese on top of each 'boat". Place in a greased baking pan and bake in the oven until cheese is melted and potato is hot --around 30 minutes.

2 comments:

  1. I like your blog. I can't wait to try this. Thanks....Daniel

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  2. Thanks so much Daniel!!! I promise to give you only fantastic recipes that are tried and true! I appreciate you!

    ReplyDelete