Stuffed Baked Potatoes

Damsel said:

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.

In article <[email hidden]>,

karen said:

Damsel said:

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

Marcella Peek said:

In article <[email hidden]>,

karen said:

Damsel said:

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

I do mine the same way. Crumbled bacon and minced green onion or snipped
chives also makes a nice addition.

Jill

karen wrote on 31 Oct 2005 in rec.food.cooking

Quoted message said:

Damsel said:

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.

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

Note...use a towel to hold the extremely hot potato halves while you use a
tablespoon to remove their innards. So you don't burn your little fingers.

Oh I forgot to mention... scrub the spuds really clean before you start.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

karen wrote on 31 Oct 2005 in rec.food.cooking

Quoted message said:

Damsel said:

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.

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

Note...use a towel to hold the extremely hot potato halves while you use a
tablespoon to remove their innards. So you don't burn your little fingers.

Oh I forgot to mention... scrub the spuds really clean before you start.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

karen wrote on 31 Oct 2005 in rec.food.cooking

Quoted message said:

Damsel said:

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.

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

Note...use a towel to hold the extremely hot potato halves while you use a
tablespoon to remove their innards. So you don't burn your little fingers.

Oh I forgot to mention... scrub the spuds really clean before you start.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito said:

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

Mr Libido Incognito said:

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

Mr Libido Incognito said:

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

Damsel said:

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.

We just had them the other day for the first time in many years and they
were so good I think we will be doing them again. Bake the potatoes,
slice off the tops and scoop out the insides. Mash them with a bit of
milk, add some grated Parmesan, then put the potato mixture back into
the skins, brush with a bit of melted butter and put them under the
broiler until they start to brown.

Damsel said:

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.

We just had them the other day for the first time in many years and they
were so good I think we will be doing them again. Bake the potatoes,
slice off the tops and scoop out the insides. Mash them with a bit of
milk, add some grated Parmesan, then put the potato mixture back into
the skins, brush with a bit of melted butter and put them under the
broiler until they start to brown.

Damsel said:

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.

We just had them the other day for the first time in many years and they
were so good I think we will be doing them again. Bake the potatoes,
slice off the tops and scoop out the insides. Mash them with a bit of
milk, add some grated Parmesan, then put the potato mixture back into
the skins, brush with a bit of melted butter and put them under the
broiler until they start to brown.

"~patches~" <[email hidden]> wrote

Quoted message said:

aem wrote:

Quoted message said:

Quoted message said:

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

"~patches~" <[email hidden]> wrote

Quoted message said:

aem wrote:

Quoted message said:

Quoted message said:

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

"~patches~" <[email hidden]> wrote

Quoted message said:

aem wrote:

Quoted message said:

Quoted message said:

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

aem said:

Mr Libido Incognito said:

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.

aem said:

Mr Libido Incognito said:

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.

aem said:

Mr Libido Incognito said:

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.

In article <[email hidden]>,

karen said:

Damsel said:

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.

I cook the potatoes in the microwave. Cook up some "trees" (broccoli)
while they are cooking. Add butter and white pepper to the innards.
While mashing, add milk until you like the texture. We usually salt at
the table, but some salt might be good also here. Cut up some green
onion and the "trees". Mix and stuff shells. Put grated cheddar cheese
on top. Bake in oven until cheese is melted. It's a whole dinner by
itself.

--
Dan Abel
[email hidden]
Petaluma, California, USA