Sun Valley Stuffed Potatoes4 Idaho potatoes
1 egg
1/4 c. milk
2 tbsp. butter or margarine
1/4 c. finely chopped green pepper
2 tbsp. finely chopped onion
1 c. (4 oz) shredded cheddar cheese
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried leaf basil
Scrub potatoes, dry and prick with a fork. Bake in 425 degree oven 55 to 65 minutes, until soft. Immediately cut slice from top of each. Carefully scoop out potato without breaking skin. Place potato in a large mixing bowl. Beat in egg, milk, and butter; beat until smooth. Stir in remaining ingredients. Bake in 350 degree oven 25 to 30 minutes. Yield: 4 servings
Basically, this is a jazzed up twice baked potato. I was a little skeptical because of the onion and green pepper, but the basil covered the taste of onion and green pepper. They were pretty good, and turned out to be quite filling. However, it takes a good amount of time so you have to be on your game about getting the potatoes in the oven to bake the first time.
Big Chubb enjoyed them and said that just one plus our other food filled him up. Little Chubb was excited to scoop food out of the potato skin and eventually ate a decent amount of it, too.
Man, you guys have been busy. Good job!
ReplyDeleteI would probably be too lazy to make this. That's why we never have twice baked potatoes/
I made a whole bunch of them all at one time and then froze them before the second baking in a meal's worth portion. I ended up getting three or four meals out of it, and it was really convenient for the future meals. Just took them out with enough time to thaw and then pop them in the oven until they were heated through.
ReplyDeleteThey were fine in the freezer? I thought mashed potatoes didn't freeze well, but if this worked, it would be a big time saver to make a bunch at once.
ReplyDeleteI love twice baked potatoes, but rarely making them because they take a long time and I have a really hard time keeping the shells intact enough to fill.
Yep. The only thing was that they were maybe a little bit dry, but nothing a 'dolop of daisy' couldn't fix. I'm sure I could have added something more when I mixed them up before.
ReplyDeleteYeah, it would be worth it to freeze them. That is a good idea. Maybe I'll try it.
ReplyDeleteYou inspired me. Last night I basically made the same meal you pictured except with peas instead of asparagus. I made double the twice baked potatoes and froze half. I used a generic mashed potatoes recipe, not this one.
ReplyDeleteI made these last week and made a bunch extra to freeze. It was good the first time and good when I took some out of the freezer, too!
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