Twice Baked Stuffed Potates for Two

Thursday, November 19, 2009

This is another one of my husband's favorite side dishes. I think he likes this because I make a little potato skin out of the top. They take a little time to make but you can short cut by cooking the potato in the microwave. Trust me, it will crisp up when you throw it back in the oven for the cheese to melt.

Twice Baked Stuffed Potatoes for Two

2 large Russet potatoes
2 tbsp. butter
1/4 c. sour cream
1/2 c. cheddar cheese
1/4 c. bacon, cooked and crumbled
Salt and pepper (to taste)

Preheat oven to 375 degrees.  Pierce potatoes with fork and cook in oven for about an hour or until done (if you don't have time to cook for an hour, just cook in microwave).  Remove potatoes and cut off tops of potato, set top aside.. Let cool for about 5 minutes.

Scoop out potato in a bowl, being careful not to rip. Leave enough potato inside to form a shell but not too thin.  Add butter, sour cream, salt and pepper (to taste) to bowl and mash with fork until well mixed. Add bacon and cheese, leaving some aside for topping and for the 'potato tops'. Mix well and fill mixture into potato shell. Sprinkle 'potato tops' and potato with remaining cheese and bacon. Bake in oven at 375 degrees for about 20 minutes, or until cheese has melted.

Enjoy!

If you liked this, you may like:

Roasted Potatoes 

Breakfast Potatoes

Roasted Potatoes

Wednesday, September 16, 2009

Looking for a simple side dish to make on a work night? These potatoes are the answer. They are very easy to make and will be ready in about 30 minutes. This recipe serves two but can easily be doubled.


Roasted Potatoes
1 lb. small red potatoes
2 cloves of garlic, chopped
1/4 c. olive oil
1 tbsp. rosemary
Salt and Pepper
Paprika

Preheat oven to 400 degrees. Scrub potatoes and cut them in half (if the potatoes are big - cut them into quarters).  Place in large bowl.  Add olive oil and garlic to bowl. Crush rosemary in hand and add to bowl. Mix well, until all the potatoes are coated with oil. Let sit for about 5 minutes.

Line a baking sheet with foil.  Place potatoes on sheet, making sure that they are not touching. Sprinkle salt, pepper and paprika over potatoes. Place in oven and cook for about 30 minutes - or until potatoes are cooked and golden brown.

If you like this, you may enjoy:

Breakfast Potatoes

Beans in Stew

Garlic Cheddar Biscuits

Enjoy!

Beans in Stew (Habichuelas Guisadas)

Wednesday, August 19, 2009

When my husband and I got engaged, my mother in-law invited me into her kitchen and taught me a few things about Spanish cooking. To this day, I cannot make arroz con pollo for the life of me and have not mastered making white rice. If you don't have time to make white rice or have issues like I do, purchase a rice cooker (it's my new best friend) or stop by your local Chinese restaurant and pick up a quart of rice.

Anyway, this is a great side dish to go along with chicken, steak or even pork chops.

Beans in Stew (Habichuelas Guisadas)

1 tbsp. oil - either Canola or Olive Oil
2 tbsp. Sofrito

1 envelope Sazon Goya

1 envelope/cube chicken bouillion

4 oz Goya Tomato Sauce

1 medium potato - peeled and chopped into small cubes

1 15.5 oz. can small red kidney beans - drained and rinsed

1 cup water

2 cups cooked white rice

On low heat in a medium pot, heat oil and sofrito. Add Sazon Goya and chicken bouillon - cook for about 2 minutes. Add tomato sauce and potato cubes and simmer for 2 minutes. Add beans and simmer for about 5 minutes. Raise heat and bring to a boil. Reduce heat and cover pot. Cook for about 10-15 minutes. If sauce is loose, uncover pot and cook for additional 5 minutes.

Serve over white rice.

Enjoy!