Killer Stuffed/Un-Stuffed Potato Recipe

Alrighty then chicks and cats, time for another killer recipe… Behold…

Looks like a standard stuffed/baked potato doesn’t it? Aha! Caught you! The devil is in the details! Read on…

Step 1:  Bake the potatoes

  • Preheat oven to 350
  • Choose medium to large sized Russet or Yukon Gold potatoes
  • Wash and remove any eyes and rough spots… Pat dry
  • Pierce each spud about a dozen times all over with a fork
  • Lightly rub each one with canola or other vegetable oil
  • Lightly sprinkle with sea salt or kosher salt (optional)
  • Place on rack in middle of oven
  • Place foil or cookie sheet below
  • Bake for 60 minutes, or until a thin knife slides easily in and out of the potato

Step 2:  Gut the Spuds

  • Split each baked potato in two lengthwise
  • Scoop out some (but not all) of the potato, leaving a good amount in around the skin. Set the scooped portion aside for mashing or potato pancakes
  • Lightly salt and pepper each skin
  • Generously add Country Crock Original Spread, briefly-nuked Oscar Mayer Fully-Cooked Thick-Cut Bacon shards, and Mozzarella cheese
  • Place under a hot broiler for 1-2 minutes until cheese is melted and skins start to crisp around the edges
  • Remove from oven
  • Add Daisy Brand sour cream and chopped chives


Two Cats blogging and eating by the racks…

P.S. To improve upon this recipe, don’t scoop the spuds! Shhh… Just pile on the ingredients before the broiler, and use a pan to control the mess…

Wine Glossaries

* Nat Decants: A thorough glossary from Natalie MacLean, noted wine writer, speaker, and judge.
* “The Independent Consumer’s Guide to Fine Wines”
* GLOSSARY of Wine-Tasting Terminology (Version 1.4 – Jan. 1995): A thorough collection of definitions from Anthony Hawkins.

Beer Glossaries

* ratebeer: Now that’s a straightforward name!
* beer-pages: Roger Protz and Tom Cannavan say that “it’s all about beer”.
* A fine collection of Beer dictionaries.


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