December 21, 2010

Recipe of the week: Yummy stuffed potatoes

I love those cooking books called "Marabout Chef" and they had tons of them the last time I went to the Book Fair (Salon du livre). One of them ONLY had potato recipes! I really wanted it, but chose other books instead :( Anyways, my point is, I quickly went through the book and memorized as many recipes and ideas as I Hey! Sometimes you gotta do watchu gotta do! 

This stuffed potatoes recipe looked yummy! To be honest, I don't really recall what they used exactly for the recipe, but I can defiitely recall seeing potatoes and lots of meat (YES!!!!!!!)! I basically remembered as much as I could and added some "Sassou flavour" to it all! Check check, check it outttttt!

-Medium sized potatoes (small one if you wanna make apetizers)
-Bacon, ham, or whatever meat you have left in the fridge, chopped.
-Medium sized onion, thinly chopped
-Spices (I used Goya Adobo and pepper)
-Chives or green onion, chopped (optional)
-Cheese (I used mozzarella)

-Put the potatoes in the microwave for about 10 minutes, or until they are soft, but not TOO soft (check em every 2-3 minutes).
-While the potatoes are heating, heat up a pan and fry the onions until tender. Add the meat and sauté everthing for another 2-3 minutes or until the meat starts to brown a little.
-Take the potatoes out of the microwave, check if they are soft enough in the middle (to be mashed), but hard enough on the outside (presentation baby, presentation)
-With a knife, do an O in the middle of the potato. From there, take out the middle of the potato, the O, with a medium sized spoon. Repeat for each potato, and put the "middle parts" in a separate bowl. MASH (with a masher, of course. But if you don't have one, a fork does the work)
-Add all remaining ingredients to the mashed potatoes. Taste. Add more spices until you are happy and satisfied.
-With a spoon, put the mashed potato mix inside the original potatoes. 

It also goes greeeeat with gravy!

P.S. You can also put the cheese on top and put it in the oven for an "au gratin" taste. I did it the first time I tried this recipe and it turned out delicious! However, this time, I was too hungry and couldn't wait an extra 10 minutes.

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