| Damsel |
Crash had turned away from his monitor a few minutes ago, and a
gentleman had asked how to make stuffed potatoes. I'm going to bed,
but I still think Bill would appreciate some help here.
Thanks!
Damsel Spud
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| Marcella Peek |
In article <1130812256.660820.241200@g14g2000cwa.googlegroups.com>,
"karen" <grismalkin@aol.com> wrote:
> Damsel wrote:
> > Crash had turned away from his monitor a few minutes ago, and a
> > gentleman had asked how to make stuffed potatoes. I'm going to bed,
> > but I still think Bill would appreciate some help here.
> >
> > Thanks!
> > Damsel Spud
>
> I was talking with Bill and I lost my connection before I could give
> any advice.
> I am not the expert on these. I have usually baked potatoes, scooped
> out the flesh, mixed it with butter and cheese and put it back into the
> shells to bake at 350 for maybe 15 minutes. They were okay. Someone
> must have a better recipe.
Mine are similar except I make mashed potatoes with the butter, cheese,
salt, pepper and milk. Put back in the skin, sprinkle with a bit more
cheese and bake. The puff a bit like souffled potatoes.
marcella
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| aem |
Mr Libido Incognito wrote:
>
> I bake the forked twice (so they won't explode), oiled and lightly salted
> spuds at 400F (without using foil) for 1 hour plus. At 1 hour I test the
> crispness of the potato skin by feeling it with my hand...I'm looking for a
> russling sound and a very dry feeling skin. Once the skins are crisp enough
> I remove them from the oven and slice them in half the longest way and
> scoop out most of the potato innards into a bowl. I mash the potato up with
> some butter, a dash of cream, salt, lots of fresh ground black pepper and
> other stuff...such as celery seeds, cheddar cheese, roasted garlic, diced
> mushroom, diced green bell pepper and crumbled cooked bacon (whatever turns
> your crank basically). I don't like the potato too be too mashed so I stop
> at a kinda crumbled appearance. I scoop everything back in the
> skins...sprinkle on some additional cheddar cheese and return them to the
> oven for the cheese to melt. Then serve
So you're turning one thing into another. Fine, but I wonder whether
folks who do this ever just leave the thing alone and have a nice baked
potato? Is all this other stuff a now and then thing or the usual
thing? -aem
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| ~patches~ |
aem wrote:
> Mr Libido Incognito wrote:
>
>>I bake the forked twice (so they won't explode), oiled and lightly salted
>>spuds at 400F (without using foil) for 1 hour plus. At 1 hour I test the
>>crispness of the potato skin by feeling it with my hand...I'm looking for a
>>russling sound and a very dry feeling skin. Once the skins are crisp enough
>>I remove them from the oven and slice them in half the longest way and
>>scoop out most of the potato innards into a bowl. I mash the potato up with
>>some butter, a dash of cream, salt, lots of fresh ground black pepper and
>>other stuff...such as celery seeds, cheddar cheese, roasted garlic, diced
>>mushroom, diced green bell pepper and crumbled cooked bacon (whatever turns
>>your crank basically). I don't like the potato too be too mashed so I stop
>>at a kinda crumbled appearance. I scoop everything back in the
>>skins...sprinkle on some additional cheddar cheese and return them to the
>>oven for the cheese to melt. Then serve
>
>
> So you're turning one thing into another. Fine, but I wonder whether
> folks who do this ever just leave the thing alone and have a nice baked
> potato? Is all this other stuff a now and then thing or the usual
> thing? -aem
>
We make stuffed potatoes on occasion as a meal. We add a little bacon
or ham along with chives and whatever strikes our fancy or just top with
homemade chili sauce. Then we add a large salad for a filling but
light, easy dinner.
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| Bill |
On 31 Oct 2005 18:14:35 -0800, "Damsel" <Damselicious@gmail.com>
wrote:
>Crash had turned away from his monitor a few minutes ago, and a
>gentleman had asked how to make stuffed potatoes. I'm going to bed,
>but I still think Bill would appreciate some help here.
>
>Thanks!
>Damsel Spud
Thanks for the assist!
Bill
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| Bill |
On 31 Oct 2005 18:14:35 -0800, "Damsel" <Damselicious@gmail.com>
wrote:
>Crash had turned away from his monitor a few minutes ago, and a
>gentleman had asked how to make stuffed potatoes. I'm going to bed,
>but I still think Bill would appreciate some help here.
>
>Thanks!
>Damsel Spud
I do appreciate all the responses to my online "chat" question last
night! Apparently, from the responses I have gotten I need to forget
about scooping out the potatoes and whirling them in my "diesel
powered" KitchenAid! Sounds like most of you just mix them with a fork
or something similar?
Bill
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| Dan Abel |
In article <40gem19o96jnstqrbvj5hmiibvp73aavog@4ax.com>,
Bill <bigc300@carolina.rr.com> wrote:
> I do appreciate all the responses to my online "chat" question last
> night! Apparently, from the responses I have gotten I need to forget
> about scooping out the potatoes and whirling them in my "diesel
> powered" KitchenAid! Sounds like most of you just mix them with a fork
> or something similar?
I have a potato masher. It takes about a minute for a bunch of spuds,
and leaves them pretty chunky. Probably another two minutes and they
wouldn't be so chunky.
Whatever floats your boat. I like them chunky, but if you want them
pureed that would be good also.
--
Dan Abel
dabel@sonic.net
Petaluma, California, USA
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| Melba's Jammin' |
In article <dk6ql2$b74$1@news.monmouth.com>,
"Nancy Young" <qwerty@monmouth.com> wrote:
> "~patches~" <noones_home@thisaddress.com> wrote
>
> > aem wrote:
>
> >> So you're turning one thing into another. Fine, but I wonder whether
> >> folks who do this ever just leave the thing alone and have a nice baked
> >> potato? Is all this other stuff a now and then thing or the usual
> >> thing? -aem
> >>
> > We make stuffed potatoes on occasion as a meal. We add a little bacon or
> > ham along with chives and whatever strikes our fancy or just top with
> > homemade chili sauce. Then we add a large salad for a filling but light,
> > easy dinner.
>
> Reminds me that for a time, maybe 15 years ago or so? that
> stuffed potato restaurants were popular. I never went to one, but
> I understand you'd buy a baked potato and stuff it with whatever
> from a salad bar type thing. Not a bad meal, I think.
>
> nancy
Niece Patty used to do a baked potato bar thang on Christmas Eve or
something for her late husband's family. She'd bake a mess of huge
bakers and then provide toppings for individual selection - chili,
broccoli and cheese, taco-type fixings. Sounded like a good plan to me.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.
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| Nancy Young |
"Melba's Jammin'" <barbs.challer@earthfink.net.invalid> wrote
> "Nancy Young" <qwerty@monmouth.com> wrote:
>> Reminds me that for a time, maybe 15 years ago or so? that
>> stuffed potato restaurants were popular. I never went to one, but
>> I understand you'd buy a baked potato and stuff it with whatever
>> from a salad bar type thing. Not a bad meal, I think.
> Niece Patty used to do a baked potato bar thang on Christmas Eve or
> something for her late husband's family. She'd bake a mess of huge
> bakers and then provide toppings for individual selection - chili,
> broccoli and cheese, taco-type fixings. Sounded like a good plan to me.
That's a terrific idea. And if someone is not eating potatoes, there will
probably be enough of the toppings selection to satisfy. You could put
a little toaster oven at the end to heat up the toppings or melt the cheese,
whatever.
nancy
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| Tara |
On Mon, 31 Oct 2005 23:23:57 -0500, "Nancy Young"
<qwerty@monmouth.com> wrote:
>Reminds me that for a time, maybe 15 years ago or so? that
>stuffed potato restaurants were popular. I never went to one, but
>I understand you'd buy a baked potato and stuff it with whatever
>from a salad bar type thing. Not a bad meal, I think.
My husband used to live a few blocks from a little stuffed potato
stand in Metairie, LA. The potatoes were _huge_. I have never seen
such a big potato before or since. They had all kinds of toppings --
barbeque, chili, taco meat, shrimp. It was fun.
Max and Whit's supper last night was baked potato roughly mashed up
with butter, a dash of salt, and the guts from some leftover kale
quiche. So, anything tastes good mashed up with potato!
Tara
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| bob@buzzbeer.com |
: I am not the expert on these. I have usually baked potatoes, scooped
: out the flesh, mixed it with butter and cheese and put it back into the
: shells to bake at 350 for maybe 15 minutes. They were okay. Someone
: must have a better recipe.
Ya'll are talking about TWICE BAKED POTATOES, not Stuffed potatoes. Stuffed
potatoes are where you remove some of the potato inside and replace it with
something else like a meat or vegetable mixture.
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