I made these babies for Super Bowl Sunday, because the only thing I enjoy about the Super Bowl is the food.
They basically speak for themselves, don’t they?
Twice Baked Potatoes:
4 large russet potatoes
salt & pepper, to taste
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1 cup shredded cheddar cheese, divided
4 green onions
1) Preheat oven to 400 degrees. Clean the potatoes thoroughly, then pierce with a fork all around each potato. Rub potatoes with olive oil, salt and pepper. Bake directly on the oven rack (with a cookie sheet on the rack below it) for 40 minutes to an hour. Remove from the oven and let cool for 10 minutes.
2) Split each potato lengthwise and remove most of the potato, saving the skins. Combine the potato insides with the sour cream, milk, butter, salt, pepper and 1/2 a cup of cheddar cheese. Blend by hand or with a mixer until creamy.
3) Place the skins on a baking sheet. Fill each skin completely with potato mixture and top with the remaining cheddar cheese. Bake for another 15 minutes. Top with green onions and more sour cream. Enjoy!
I haven’t had much time to try new recipes recently. (Haven’t you heard? It’s midterm season.)
So, I’ve been mass-producing baked potatoes (which are easily reheated in the microwave). And consuming them with such fervor that, by the time it occurs to me to take a picture, my potato is merely a shell of its former self.
I like this recipe a lot. Sometimes I even massage my potato with garlic powder and pepper, in addition to the oil and salt. It likes that.
Mmm, brain food.
Posted in quick bite
It’s cold outside. Snowing, even.
I also started classes today. My last semester of college has begun.
So, I made stew. It’s just a meat ‘n’ potatoes kind of day.
End of story.
This stuff is going to taste even better tomorrow, I can tell. The greatest aspect of this recipe is altering the ingredients to suit your personal tastes. More meat, additional vegetables, etc. It’s really difficult to mess up, I promise.
1 pound stew beef
1/4 cup flour
salt & pepper
2 tablespoons vegetable or olive oil
1 red onion, diced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 or 2 bay leaves
1/2 teaspoon paprika
Dash ground allspice
2 cups beef broth
5-6 carrots, sliced
3 potatoes, quartered
1) Coat beef pieces in a bowl with flour, salt and pepper. Cook the meat on medium heat in a large pot with oil until the beef is browned thoroughly. Add onion and soften briefly. Add garlic.
2) Stir in Worcestershire sauce, bay leaves, paprika and allspice. Pour in beef broth and let simmer for about an hour.
3) Add carrots and potatoes and cook until potatoes are soft, for about an hour. If the stew gravy isn’t thick enough, remove a cup or so of the gravy from the pot and stir in a few tablespoons of cornstarch until all the clumps are gone. Combine back into the stew.
4) Serve with bread for maximum gravy enjoyment.
I’m also in the process of writing up my New Year’s resolutions/bucket list for the year. What’s on your list?