Guest guest Posted July 4, 2008 Report Share Posted July 4, 2008 I _thought_ I got this recipe from the old Moosewood Cookbook or Enchanted Broccoli Forest, but I couldn't find it when I looked today. I haven't made these in ages, but I made them today as a special 4th of July treat for my kids. First bake: 1 large russet potato per person a bit of olive oil (I used garlic olive oil) a bit of sea salt This is the " Alton Brown " technique of baked potatoes: Preheat oven to 350 and place a tray on the bottom rack of the oven, underneath the rack that will hold the potatoes -- to catch any drippings. Wash and dry potatoes. Pierce 8-12 times with a fork. Place in bowl and drizzle on oil. Rub to coat potatoes in oil. Sprinkle on salt. Place potatoes directly on the oven rack and bake for 1 to 1.5 hours, until potatoes are tender. Remove from oven and let cool until they can be handled. Second bake: 1-2 Tblsp butter 1-2 Tblsp prepared mustard ~1/2 cup grated cheddar cheese salt to taste 1/4 - 1/2tsp smoked paprika generous squirt catsup Cut a " lid " off the potatoes. Gently remove innards, leaving shell intact, and place in a bowl. Add the butter and use a fork to mash the potatoes. Add all ingredients, holding back some grated cheese to put on top. Mix thoroughly. Mound the filling back into the potato shells. Put the reserved grated cheese on top. Bake at 350 for about 20 minutes. Sharon Quote Link to comment Share on other sites More sharing options...
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