Twice Baked

So hopefully these are suppose to be eaten like potato skins and no just the insides….cause I definitely at the potato skin. Although, I hear that the skin is where a lot of the nutrients are. Hrm…. *googles*:

Potato skins store many nutrients and also contain a lot of fiber, which is essential for a healthy diet. Leaving the potato skins on also helps preserve the nutrients in the flesh of the potato, which have a tendency to escape during cooking. Based on a 2000 calorie diet, a large baked potato, including the skin, has 278 calories. Only 3 of these calories are from fat. A baked potato contains only 1% of the fat allowance considered as part of a healthy diet, with 0% of this being saturated fat

Read more here: http://www.wisegeek.com/what-is-the-nutritional-value-of-the-potato-skins.htm

Wow, so I did pretty well. I am trying to lose weight (maybe you knew this, or maybe you didn’t because of all the highly NON nutritious meals I post… but hey I give myself points for creativity and tastiness). If you have any Tasty diety food leave it in the comments for me and I’ll definitely do it :D. Anywho, here is the recipe:

http://www.mrsdlovestoeat.blogspot.com/

Ingredients:

2 large russet potatoes
1/2 stick butter, room temperature
1/4 cup sour cream
1/2 tsp. salt
1/8 tsp. black pepper
2 scallions, finely chopped

Method:
Preheat oven to 450 degrees. Pierce each potato several times with a fork. Bake for 50 minutes, or until cooked. Cool completely.

In a large mixing bowl, combine butter, sour cream, salt, pepper, and scallions, leaving a few for garnish if desired. Cut the potatoes in half and use a spoon or melon baller to scoop out the flesh, leaving behind a thin layer of potato on the skin. Add the potato flesh to the bowl with the sour cream mixture. Mash the potatoes into the sour cream mixture until it’s combined and there are no large chunks of potato.

Spoon potato mixture evenly into potato shells. Bake for 15 minutes, or until potatoes are heated through.

I also did the chipotle version:

Ingredients:

4 medium Russet potatoes
1 cup sour cream
1 cup shredded extra-sharp cheddar cheese, divided
2 Tbsp. green onions, thinly sliced
1 chipotle chili in adobo sauce, finely diced
1 tsp. chili powder
1 tsp. salt

Method:
Preheat oven to 450 degrees. Pierce each potato several times with a fork. Bake for 50 minutes, or until cooked. Cool completely.

In a large mixing bowl, combine sour cream, 2/3 cup cheese, green onions, chipotle chili, chili powder and salt. Cut the potatoes in half and use a spoon or melon baller to scoop out the flesh, leaving behind a thin layer of potato on the skin. Add the potato flesh to the bowl with the sour cream mixture. Mash the potatoes into the sour cream mixture until it’s combined and there are no large chunks of potato.

Spoon potato mixture evenly into potato shells, and top with remaining cheese. Bake for 15 minutes, or until potatoes are heated through and cheese is melted.

Finally, I did my own version:

Ingredients:

1 Stalk of green onion, chopped

2 tsp of Julio’s seasoning salt

1 tbs of garlic

2 slices of cheese (crumbled…you can leave some uncrumbled to garnish)

Method:

Preheat oven to 450 degrees. Pierce each potato several times with a fork. Bake for 50 minutes, or until cooked. Cool completely.

Cut the potatoes into halves and scrap out the insides, leaving a the least amount of potato on the skin as you can. Combine the flesh with green onion, garlic, Julio’s seasoning, and cheese.

Spoon potato mixture evenly into potato shells, and top with remaining cheese. Bake for 15 minutes, or until potatoes are heated through and cheese is melted.

Notes:

I pretty much devoured these…So, remember when I said I did pretty good with nutrition? That was possibly a coping factor for how many of these I ate. These would definitely be great at a party, and it is easy to be creative with them. Some things to try are maybe bacon bits, parmesan, rosemary, etc. Anyway, I will have to post some pictures later. Happy cooking ^_^

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If you can fry it…you bet I’ll eat it

Today’s recipe is definitely an ADVENTURE! I have never been so frustrated…frustrated and satisfied. So what is this food that caused so much dismay and frustration? Fried mash potatoes. Yep… And I know what you are thinking, THAT SOUNDS DELICIOUS! I know, I know, and what can I say other than I know what the public wants :P. Haha, anyway, I know that this may not be for everyone, but it was just such an interesting concept that I had to try it. I think I made it a little more difficult than necessary, but I’ll leave that for the notes section of the review. The recipe actually comes from a real life stumble. I was in class and my professor was talking about living in New Zealand (I went there :D), and how they use the fast food industry as a test market for new foods. He talked about some of the weird stuff he saw like the development of McCafe and Hawaiian burgers, but the he started talking about KFC. The one thing he misses is the fried mass…ahem, cue double take. FRIED WHAT!? I immediately write a note in my spiral, “find fried mash recipe”. Okay, so here is the website I found:

http://www.tasteofhome.com/Recipes/Fried-Mashed-Potato-Balls

Ingredients

  • 2 cups cold mashed potatoes
  • 1 egg, lightly beaten
  • 3/4 cup shredded cheddar cheese
  • 1/2 cup chopped green onions
  • 1/4 cup real bacon bits
  • 1/2 cup dry bread crumbs
  • Oil for frying

Directions

  • Place the mashed potatoes in a bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon bits. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes.
  • In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, for 2-1/2 to 3 minutes or until golden brown. Remove with a slotted spoon to paper towels to drain. Serve warm.

Notes:

So, I went a little overboard. How’s that? I made like 10 or 12 servings worth of mash potatoes. Yaaah, but for good reason! I wanted to try different combos. I bought bacon bits, green onions, garlic powder, and cheese. I wanted ones by themselves and I wanted to combine some other the other together. Definitely wanted some heat in some of them too (thanks domino’s for supply my crush red pepper :P). Anyway, so why was I frustrated? Partially because I wasn’t patient enough and didn’t let the oil heat up all the way. The first few of mine didn’t come out well, but with practice they started looking good. The second lame thing was the panko wasn’t sticking to the mash before getting fried, or I would fry it and it would fry off. However, the ones that I got good look so good and tasted AWESOME! I think next time I’ll make a batter because the more I use bread crumbs, the more I hate it. Well, what can I do huh? Happy cooking!

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P.S: OH! I didn’t tell you which combo was the best. For sure if you like onion, add it right away. All the ones with onion were awesome, but which was the BEST of the BEST? I would have to vote the green onion, cayenne, garlic, bacon, and cheese. So the MEGA MIX :D! Enjoy.