Tuesday, 3 February 2009

Stuffed Baked Potatoes

The quantities given are for one person; make as many as needed. This makes a good main dish with a green salad or a vegetabley soup. I made mine with shallots, although I think green onions are better. Alas, they are not in season at the moment. I'm even out of dried chives, or I would have added some just for a touch of colour.

I used very good lean bacon for this. If yours is not so lean, you may wish to cook it separately first, so you can drain off most of the fat before sautéing the mushrooms and shallots in the remainder. And also use the larger amount, as it will shrink considerably more.

Yes I am still working my way through that 75 pound bag of potatoes. The good news is we are about half-way through; the bad news is they are showing signs of sprouting. That's not all bad news; they weren't treated to stop them sprouting and I prefer that. Still, there's going to be a lot of potato dishes around here for the next few weeks.

1 serving or more
1 1/2 hours - 20 minutes prep time

Stuffed Baked Potatoes
1 large baking potato
1 or 2 slices good bacon
1 small shallot or green onion
3 or 4 medium button mushrooms
salt & pepper
1/4 teaspoon savory
50 to 75 grams extra-old cheddar (1 1/2 to 2 ounces)

Preheat the oven to 400°F. Wash the potatoes, and poke them in a few spots with a fork. Bake them for about one hour, until cooked.

About 15 minutes before they are done, start preparing the filling. Chop up the bacon and put it in a skillet. Peel and finely mince the shallots or green onion. Clean and slice the mushrooms. Add these to the skillet with the bacon. Grate the cheese, and set it aside.

Sauté the bacon, mushrooms and shallots or green onions. (If you use green onions, don't add them to the pan right away - add them when the mushrooms and bacon are half done.) When the bacon is crisp and the mushrooms are soft and lightly browned, remove the mixture to a bowl.

When the potatoes are done, remove them from the oven. Turn the heat in the oven up to 500°F.

Cut each potato in half lengthwise but across the narrowest spot. Scoop out most of the flesh and add it to the bowl with the other ingredients. Place the boat-shaped piece of remaining potato and skin on a baking sheet.

Roughly chop the cooked potato centres into the bacon and mushroom mixture. Season - keeping in mind the saltiness of your bacon, which can vary considerably - and stir in the grated cheese. (You may wish to reserve a little to sprinkle on top.)

Put the potato mixture back into the potato skins, mounding gently. Sprinkle with a little paprika and/or extra grated cheese if you like. Return them to the oven and bake them for 10 to 15 minutes until hot through and nicely browned.


Joanne said...

75 pounds of potatoes! That is a ridiculous amount. This recipe seems like a good way to use them up, though.

Money Minder said...


Bellini Valli said...

I love a good stuffed potato.There used to be a place in the mall that made nothing but stuffed potatoes of every description:D

Anonymous said...

When I make stuffed rebaked potatoes, I make a huge batch at once, and freeze most of them. It's a great way to use up a large amount of potatoes, and the frozen potatoes are good to have on hand for quick lunches and dinners. My husband takes them to work for lunch too.

Brilynn said...

This is such a comforting winter dish. And I love bacon with anything...

Ferdzy said...

Goodness, nothing like pulling out the potatoes and bacon to get people salivating.

Valli, I remember that chain... pity they didn't survive. Better than most mall food by a long shot.

Hajen, I always heard potatoes don't freeze well. I'll have to try that.

Brilyn, as we say in our house, if it doesn't go better with bacon, it goes better with whipped cream! (I'm trying to design a dish that takes both.)

Kevin said...

Those look good! Can't go wrong with bacon, mushrooms and cheese!