Wednesday, October 29, 2008

Master the Tater

Tater tip 1: Store your potatoes in a cool, dark place, like the pantry. But don't store onions with your potatoes - they can cause the taters to sprout.

Tater tip 2: Potatoes generously seasoned with fresh herbs taste great!

Recipe for Herb-a-licious Twice Baked Taters (for 2):
  • 1 russet potato
  • 1 tbsp butter
  • 1 tbsp cream cheese (or sour cream - unless you're cheese-obsessed, like me)
  • Fresh chopped chives (about 1 tsp)
  • Fresh chopped rosemary (about 1 tsp)
  • Fresh chopped parsley (about 1 tsp)
  • Ground black pepper, to taste
  • Good salt, to taste
  • Cheese topping of choice (try blue cheese! Roquefort! yum!)

Prepare the tater by scrubbing and poking a few holes in the skin. I like to rub the skin with some extra butter. Bake the potato until done - a 350 degree oven for about an hour will do the trick. Cut the tater in half the long way, and scoop out the insides into a mixing bowl, leaving the skins intact. Add all the ingredients (besides the cheese for topping) to the potato insides, mashing and mixing until smooth. Fill the skins with the mixture, and top with your cheese of choice. Bake the tater halves until the cheese topping is bubbly and melted, about 15-20 more minutes.

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