Sunday, February 15, 2009

I made some pretty darn good twice-baked potatoes last night. Here's the recipe:

Bake 10-12 potatoes in the oven. Remove them, slice in half lengthwise, let cool. Meanwhile:

Sautee 1 chopped onion and 6 or 8 garlic cloves in some olive oil, until they are translucent.

Add 1 box mushrooms (your choice),sliced, and sautee until they are starting to get soft.

Add 1 bag chopped fresh spinach (I bet frozen would work in a pinch).

Add some seasonings: I added fresh black pepper, sea salt, about 2 tsp. each dried thyme and parsley.

When spinach is wilted and mushrooms are cooked, turn heat to low and add 1/2 cup milk and 1/2 cup sour cream. I added about 2 oz. brie and 1-2 oz. limburger cheese, because that is what I had in the fridge. (Feel free to experiment with cheeses here.)

While that is warming/melting, scoop out the insides of the potatoes, and add them to the pot. Then use a stick blender or beaters, and cream the potato/spinach/mushroom/cheesey mixture to your liking - adjust seasoning to taste, add more milk, etc if necessary. Fill potato boats with the stuffing, top with a bit of shredded cheese, and bake at 400 degrees until hot, bubbly, and brown on top.


Served this super-easy-yet-delicious chocolate fondue for dessert, with fresh fruit and pretzel sticks.

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Blogger BlueGate said...


9:32 PM  
Blogger Shadows of the goddess designs said...

Is amazing what all a weeks groceries are isnt it ? your twice baked taters sound yummy. I made a ham gumbo last night ( no spices) . really yummy. fixing a pot of chili tonight and then freezing it all

4:41 PM  

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