This recipe is half BHG cookbook and half me. I got the basic directions for twice-baked potatoes from that excellent cookbook, and then improvised. Here's the basic recipe, and it's well-worth making:
1) Bake three potatoes. Allow to cool slightly.
2) Saute 1 chopped onion, 1 minced head of garlic, and a few chopped carrots till bright and soft. Puree in food processor.
3) Cut baked potatoes in half, scoop out the insides, taking care not to puncture the skins. Place skins on a cookie sheet, and set aside.
4) Add potato insides to carrot puree; puree it all together. Add about a cup of light sour cream, puree some more. Add some chopped-up ham, blend till mixed. If you need to, add a bit of milk to get a good consistency.
5) Preheat oven to 425. Scoop potato-carrot-ham puree back into reserved potato skins. Bake at 425 for 20 minutes or until just beginning to brown.
Enjoy!
peace of Christ to you,
Jessica
p.s. This recipe is very open to alterations. You can add cheese or some other kind of meat at the pureeing point. You can sautee different kinds of veggies and add them in. It's a nice, versitile dish. And very filling. And very tasty. :D
1 comment:
I want to do this next time potatoes are on sale. It looks yummy!
Hey, are you going to post the recipe for those amazing scones you made last week? Please? :)
Post a Comment