Friday, May 15, 2015
Foodie Friday~ 2X Baked Taters
Decades ago I watched a friend make twice baked potatoes, but when I tried, it turned out horrible. I had cut the potatoes in half so they weren't stable. They were dry with little flavor. I tried a couple more times with different recipes and none ever became keepers. So, one day I decided I'm gonna stop trying to copy anyone else. I just thought my way through it and created a twice baked potato that we LOVE.
They go great with chicken that's been simmered in bbq sauce. The sauce really compliments the potatoes, surprisingly. I have also made these for a going away party once where I let ppl pick their "add-ins" like mushrooms or broccoli or chicken or bacon. The potato was the meal with finger food sides.
Anyway, when I'm crunched for time, I will "bake" the potatoes in the microwave first while I get the chicken cooking. Then, put them in a 375* oven to crisp up the skins for ten or fifteen minutes while I sauté the veggies.
So, for seven small potatoes, finely mince one stalk of celery and half a smallish onion. Sauté this in butter till they're soft.
When you cut the tops off the once baked potatoes, just do an oval right off the top, enough that you can easily get a spoon in to scrape it all out. Be careful not to gouge holes in the skin! I have done this many times and patched it with pieces from the tops.
Into your bowl of potato innards, add the veggies, 1-1/2 to 2 cups grated cheese, about 3/4 tsp salt, about 1/3 cup of ranch dressing, and about 1/4 cup of milk.
When adding milk, I go for a mashed potato consistency. Stir it all up really, really well. Don't be afraid of lumps. Use your small scraping spoon to cram the innards back into the skins. Press it into the ends, fill up every bit of space.
As I said, you could put anything in these. That one piece of chicken left over from last night. That half cup of broccoli that no one will ever eat. You know, whatever.
Tell me if you try this!