|
|
|
4 medium russet potatoes, scrubbed, dried and rubbed lightly with vegetable oil
1 cup shredded sharp cheddar cheese, or your favorite variety
1/2 cup sour cream, regular or fat-free
1/2 cup whole milk or buttermilk
2 tablespoons butter, softened
2 garlic cloves, minced
2 green onions, thinly sliced
Salt and black pepper to taste
Preheat oven to 400F. Bake
potatoes until tender and skin is crisp, about 1 hour. Let cool on wire
rack, about 10 minutes. Using an oven mitt, cut each potato in
half so that the "flatter" sides can become the bottom of the potato
shells. Using a small spoon, scoop out the warm potato flesh from each
half into a bowl, leaving a 1/4 inch border of flesh in each shell. Return
prepared shells to the oven to crisp slightly and maintain a firm texture, about
5 minutes
Meanwhile, mash potato flesh with the remaining ingredients until well combined and smooth. Remove shells from oven and set to broil. Spoon mixture into the shells, mounding slightly. Broil until browned in places and heated throughout, about 10 minutes. Alternatively, bake in a 350F oven for about 15 minutes.
Other
Flavorings - Use alone or in combination
Adjust amounts of butter, sour cream and
milk to prevent an overly moist potato mixture
Crisp, crumbled bacon , about 8
strips
1 small onion, finely diced and sautéed in butter until soft
1tablespoon minced chipolte in adobe sauce
1-2 tablespoons parsley, cilantro or
chives
1-2 tablespoons finely chopped garlic, sautéed in butter or olive oil until
slightly browned
1-11/2 cup cooked vegetables, such as peas, corn and small diced green beans,
broccoli or cauliflower
1/3 cup pesto, pasta sauce, eggplant spread or other favorite prepared sauce
Baked Potato Soup
Serves 4-6 for a main course
4 Large Potatoes
2/3 Cup Butter
2/3 Cup Flour
1-1/2 Quart Milk
Salt and Pepper
4 Green onions
1 Cup Sour cream
2 Cup Crisp-cooked bacon crumbled
5 Ounce Grated cheddar cheese
Heat oven to 350 degrees and bake the potatoes until for tender. Melt butter
in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to
the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring
constantly.
Cut potatoes in half, scoop out the meat and set aside.
When milk mixture is very hot, whisk in potato and green onion. Whisk well, add sour cream and crumbled bacon.
Heat thoroughly. Add cheese a little at a time until it is all melted in.
