Sunday, September 12, 2010

Stuffed Potatoes

Before I even get to the recipe, I had a little hurry up and rush moment... that was my own doing. I was in a hurry to get dinner on the table and time everything with the steak, and a very hungry boyfriend, so instead of twice baking these, I had a deviation, and well, made them Stuffed Mashed Potatoes.
The recipe comes from a newspaper clipping. it says it serves 6, I have no idea where or how or when the paper printed this, or which paper for that matter. Here it goes:
Stuffed Potatoes
3 large baking potatoes
2 tablespoons olive oil
kosher salt to taste
1/4 pound bacon
1 bunch scallions, chopped
1/2 cup butter, melted
1/2 cup sour cream
1 teaspoon worcestershire sauce
salt and pepper to taste
paprika to taste
Wash the potatoes and drain. Place in a bowl and rub with olive oil and salt
place the potatoes directly on an oven rack in the center of the oven, bake at 375 for 1 hour.
Remove and allow to cool until the potatoes can be handled
*see what happens when you don't allow yourself time for this step? I instead grabbed them off the rack, chopped them using a fork and knive into large chunks and dunked them in the mixing bowl... skins and all. (can't get rid of that yummy salted skin now can I?
fry the bacon until crisp. drain on paper towels, chops the bacon coarsely and set aside.
Cut the cooked potatoes in half lengthwise and scoop out the insides, elaving about 1/4 inch of potato attached to the skins.
set skins aside.
beat the potatoe with the bacon, scallions and half the butter. Add the sour cream, worcestershire and salt and pepper. Refill the skins and place on a baking sheet. Drizzle the tops with the remaining melted butter and sprinkle with papricka.

With the oven on broil, bake the potatoes in the center of the oven until nicely browned and hot thorughout - about 10-15 mins.
Ok, here is my diversion. Beat everything together until chunky yumminess. Scoop onto plates, and top with a little paprika for color. Done!
Update: 9/13/10 - the left overs were made into potatoe pancakes this morning, and turned out delish with a dollop of sour cream on top.
Chief commentator said: Loved the rustic flavors and the chunky texture (He didn't know they were supposed to still look like baked spuds) Good flavbors, the ingredients compliment each other well. He loved the chunky consistency.
This one is getting an It was OK, not a New Favorite, only because we aren't really potatoe people, so for us to make potatoes more than once a month, is hard pressed. It's also getting a moderate rating, because you actually HAVE to read the instructions. my bad.

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