"Cheesy Stuffed Baked potatoes" Topic

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Bake 1 large potato per person (or 3 to 2 if you think you need to). They must be large ones.

You can microwave, BUT THEY MUST BE FINISHED IN THE OVEN- the crispy/hard skin is a must.

Grate Cheese- Now grate a tad more. Now do another couple of grates per person. (this is n't really a 'measure' recipe!)

Now

The Difficult bit

Cut potatoes in half- longways, and probably so the halves are shallow as you can get- you will need to stand these like boat hulls to finish, so think ahead

Now VERY CAREFULLY (No more careful than that) scoop the flesh out the skin. It is important you do not break the skin (which is why they have to be crispy). I usually cut round with a paring knife, then use a dessert spoon. It is better to cut too shallow- you can always scrape more out, you can't repare the skin.

BUT you need to do this ASAP so flesh is still as hot as possible.

Mash flesh and cheese- add a knob of butter, but not too much- you are not going for creamy mashed potatoes- and a little black pepper and Worcester sauce. Basically you want thick (but not too lumpy) mashed potatoes.

Scoop the Cheesy mash back into the skins.

Sprinkle with a more grated cheese, (and Worcester if you like)

Finish under grill until cheese on top is golden (this may be a better place to add the second lot of Worcester, like cheese on toast).

mmm (minus the worcester sauce) mmmmmmmmmm

I'd fry up some bacon, cut it into really small pieces and mix that in too :-)

And chives – there have to be chives.

Sounds like it would go good with pork chops and beer.

It does.

What *doesn't* go good with pork chops and beer?

Besides Jesus, him being Jewish and a winemaker…

Imams?

Coat the taters with oil and roll them lightly in course sea salt, then bake. And don't forget the sour cream when mixing up the cheese goo.

We used to have a potato bar in Waco called Super Spud. They did these twice baked potatos which were about 10 inches long and then loaded with the above. Then they put a chickenfried steak and cream gravey on top.

ummmm yummm.

I just made these tonight. I use something like the Racheal Ray recipe bacon, sour cream, shredded cheese, butter, diced onion, garlic pepper and ham. I then broil them after mixing and rescooping. The family loves em. I originnaly cooked them with Buffalo Chicken sandwiches.

Thanks,

John

I do it slightly differently. I bake the spuds in the oven. Can't be new potatoes. they must be a decent size and have a thick skin.

When done I slice off the top like you would a pumpkin at Halloween, and scoop out the innards with a spoon. An oven glove or teatowel will help.

I mash it up with any or all of the following: finely diced sautéed onion, cream corn, fried bacon, fried mushroom, grated cheese, a bit of mustard for flavour, and any other likely suspects from the fridge.

Stuff as much as you can back into the potatoes – there's a lot left over for, say, fritters the next day. Put the top back on and reheat just enough to heat through.

Works for me. The trick is adding the moisture with the cream corn or similar.

And where are the shallots ??

That sounds good…

But you need to add bacon…

<q?Coat the taters with oil and roll them lightly in course sea salt, then bake.

I use the oil part, but not the salt part. Gotta try that one.

LH: some recipe.
I will try this this week. ThanX