13 January 2013

Twice-Baked Potatoes and Garlicky Broccoli

My poor guy has got the flu ... lay down sick, high fever and glassy-eye, harsh bark flu. He has no appetite for big plates. I managed to get tea and toast into him this morning, but he told me he just didn't want to eat a regular dinner or lunch. Still, he has to eat and so do I, so we had mugs of chicken pot pie soup that was leftover from last night's supper - ah, soothing on the throat.  I have bribed him to eat a small supper of twice baked potato and some steamed vegetable ... more tea, more water, more juice. Poor guy.






SB loves a twice-baked potato and I am still on my quest to 'use up and don't waste the tidbit leftovers'. It's amazing what accumulates in the fridge over the Christmas holiday Bacchanalia! We are eating well, as I take stock and think of neat ways to clean things out with minimal waste! I have some leftover bacon, some grated Parmesan, some Colby Jack and Cheddar bits, some halves of shallots, some dried chives, and two Russet potatoes. I also have about a cup of sour cream. Fresh broccoli is the new ingredient for this light supper ... a simple Sunday night. On a tray. In front of a football game. For my poor sweet sick-o. With a spray can of Lysol (just kidding!) for dessert.

Wish me luck, folks! I am praying I don't get this seasonal plague!




Twice-Baked Potatoes for Two
Ingredients:
2 tbsp. olive oil (divided)
2 large Russet potatoes (or other large rough-skinned bakers)
6 strips bacon, fried to crsip, crumbled and set aside
4 tbsp. minced shallot  
2 cloves garlic, minced
½ c. sour cream
3 tbsp. light cream
½ c. grated cheese of your choice ( I combine Parmesan, Cheddar, and Colby-Jack cheeses), divided
1 tbsp.  butter
3 tbsp. chopped chives
Kosher salt and black pepper

Making the Dish:

1. Preheat the oven to 400 ° F and place the oven rack in the center position.

2. Wash and pierce the potatoes on both sides with a fork. Rub the potatoes with 1 tsp. of the olive oil and place then on a baking sheet. Bake the potatoes for 1 hour and 15 minutes or until the potatoes have 'give' when gently pressed.

3. Remove and cool the potatoes until you can handle them.

4. Meanwhile fry the bacon and let it cool on a paper towe-lined plate. Crumble and set it aside, divided into two equal piles.

5. Place the remaining olive oil in a non-stick pan with the minced garlic and shallots and sauté until wilted. Turn them into a deep bowl along with the butter, sour cream, half the grated cheese,  half the crumbled bacon, and 2 tbsp. of the chives.

6. Slice the baked potatoes in half, length-wise. Use a spoon to scoop out the baked potato flesh, leaving a thin ring of potato near the skins so that you form 'canoe-shaped' potato boats.

7. Turn the potato flesh into the bowl with the other ingredients. Add the cream and use a masher to make a roughly mashed filling for the potato skins. Salt and pepper to taste. At this point, you may add more cream to get the consistency that you like.

8. Scoop the mashed potato mixture evenly into the potato skins, sprinkle with the remaining cheese, bacon bits, and chives.

9. Lower the oven temperature to 350 ° F. Place the potato boats on the same pan you baked the potatoes on and return them to the oven for about 25 minutes or until the topping is melted and bubbly.

10. Serve piping hot as a side or as a main dish with a couple vegetable sides.

4 comments:

  1. I absolutely love stuffed potatoes.

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  2. Oh my goodness, you must be a fabulous cook!

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  3. If you have a netty pot use it to wash out your sinus area. The flu is less likely to get it's hook in you. The potatoes look delicious.

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  4. Hope your guy is feeling better and that you've avoided it!!

    This looks like a perfect dinner, those potatoes look delish!

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