The Culinary Connoisseur
Stuffed
01
Aug
Aug
The Nine Days does need to be all about pasta. Baked potatoes are an all-time favorite and when
it comes to dairy cooking, there are so many delicious ways to use the humble
spud. Of course, your baked potatoes can be just that—plain potatoes rubbed
with oil and baked, or they can be a whole meal. Read on for some yummy ideas.
Potatoes are a lot better for you than pasta and they are kid-friendly too.
it comes to dairy cooking, there are so many delicious ways to use the humble
spud. Of course, your baked potatoes can be just that—plain potatoes rubbed
with oil and baked, or they can be a whole meal. Read on for some yummy ideas.
Potatoes are a lot better for you than pasta and they are kid-friendly too.
Always begin by washing potatoes; dry; rub with oil or
butter; prick skins with a fork. Bake potatoes at 400 degrees F for 1 hour or
until done. Smaller potatoes only need about 45 minutes.
butter; prick skins with a fork. Bake potatoes at 400 degrees F for 1 hour or
until done. Smaller potatoes only need about 45 minutes.
Never bake a potato in aluminum foil or in the microwave.
When you do either of those things it changes the cooking method from “baking”
to steaming and prevents a crisp skin from forming. Poking it with a fork allows
steam to escape to ensure your potato skin doesn’t burst open.
When you do either of those things it changes the cooking method from “baking”
to steaming and prevents a crisp skin from forming. Poking it with a fork allows
steam to escape to ensure your potato skin doesn’t burst open.
Always use russet (Idaho) potatoes for baking—they have
just the right amount of starch to make the potatoes dry and fluffy.
just the right amount of starch to make the potatoes dry and fluffy.
You can also add a dozen mushrooms, sliced, to the
sautéed onions for even more flavor
sautéed onions for even more flavor
6 large Idaho potatoes
3 tablespoons butter
1 medium onion, diced
3 tablespoons sour cream or plain Greek yogurt
Kosher salt
Bake potatoes as directed above. Remove from oven and
cool slightly.
cool slightly.
Heat butter in a small frying pan. Sauté diced onions in hot oil until just
translucent. Set aside.
translucent. Set aside.
Cut off a long thin slice off one side of the potato and
scoop out the flesh. Place in a large bowl. Add the sautéed onions. Add sour
cream or Greek yogurt. Add kosher salt to taste. Mix potatoes until smooth and
creamy. Spoon potato mixture back into the potato skins. Alternately, you can
put the mixture into a piping bag fitted with a large star tip like 827, and
pipe the potatoes back into the shell.
scoop out the flesh. Place in a large bowl. Add the sautéed onions. Add sour
cream or Greek yogurt. Add kosher salt to taste. Mix potatoes until smooth and
creamy. Spoon potato mixture back into the potato skins. Alternately, you can
put the mixture into a piping bag fitted with a large star tip like 827, and
pipe the potatoes back into the shell.
Return the potatoes to the oven and bake 15 minutes or
until filling is crisp. Serve immediately.
until filling is crisp. Serve immediately.
Sometimes the add-ins are just piled on top of the
baked potato as in the following recipe.
baked potato as in the following recipe.
6 russet potatoes
For the filling:
1 bag broccoli florets, thawed
1/2 pound salmon filet, skinned
Kosher salt and pepper
Canola oil
1/2 stick butter
1/4 cup all-purpose flour
1/2 cup milk
3 cups shredded cheddar cheese, divided
Freshly ground black pepper
Directions
Preheat oven and bake as directed above.
While they are baking prepare the stuffing.
Bring 3 quarts of water to a boil and blanch broccoli
florets for a minute; then remove and drain well.
florets for a minute; then remove and drain well.
Cut salmon into small cubes and season with kosher saltand pepper. Heat canola oil in a large
sauté pan and sauté the salmon cubes until just cooked through; about 3
minutes. Remove from heat.
Wipe out the pan with a paper towel and prepare the
sauce. Make the cheese sauce by combining the butter and flour over medium heat
and then whisking in the milk. Fold in about 2 cups cheese and stir until
melted. Once melted, remove from heat and fold in the cooked broccoli florets, salmon
cubes, and season with more salt and freshly ground black pepper.
sauce. Make the cheese sauce by combining the butter and flour over medium heat
and then whisking in the milk. Fold in about 2 cups cheese and stir until
melted. Once melted, remove from heat and fold in the cooked broccoli florets, salmon
cubes, and season with more salt and freshly ground black pepper.
When the potatoes are done make two cuts across the top of
the potato, in the length and width, and squeeze it from the bottom so a small
pouch opens up. Return potatoes to the baking pan. Spoon the filling over the
top of the potato, sprinkle with additional cheese. Put the potatoes back in
the oven for 2 more minutes until golden brown and bubbly.
the potato, in the length and width, and squeeze it from the bottom so a small
pouch opens up. Return potatoes to the baking pan. Spoon the filling over the
top of the potato, sprinkle with additional cheese. Put the potatoes back in
the oven for 2 more minutes until golden brown and bubbly.