I've had several requests for this recipe now, but it is difficult to explain because I don't measure. I used to make it a lot different, but settled with the ingredients that I use because those are what everyone agreed on! (Except Stacey, of course, that goes without saying.) Here it is now in written form so I hope it works!
This is for about 6 people. When I make it for a bigger crowd (like all of our family - sons-in-law included) I use a 5 lb bag of potatoes.
Clean 8 potatoes and boil with the skins on until they are soft enough to push a fork in them without any trouble. The time varies depending on how big the potatoes are. Probably 20+ minutes. At the same time, boil 4 eggs (for a crowd - 6).
Cool the potatoes enough to touch them (I often make them the day before I put the salad together). When the potatoes are ready: peel with a butter knife and dice. (It's okay if some of them are a little mashed.) Peel, wash and cut up the eggs (the pastry blender works great for this - or just cut them in your hand with a butter knife). Add to the potatoes.
Add 1/2 to 1 Cup of mayonnaise. You want the potatoes to be moist but not overflowing with mayonnaise. I add a squeeze or 2 of mustard (it doesn't take much). Add salt and pepper to taste. I'd say about 1 teaspoon of salt, 1/8 teaspoon of pepper, could be more or less depending on how you like it.
Put it in a serving bowl and sprinkle with "Salad Supreme". It looks pretty and adds a little more flavor!
Sometimes I add garlic, but not often. I used to put diced celery in it to add a little crunch and I still like that.
Good luck and if I've missed anything, let me know and I'll change it. I should have written it the last time I made it, but you all are good enough cooks to be able to gauge the ingredients!
Showing posts with label Potatoes. Show all posts
Showing posts with label Potatoes. Show all posts
Saturday, September 20, 2014
Wednesday, June 25, 2014
Yummy Stuffed Potatoes
For those nights you crave something a little fancier than a potato bar (and almost as easy), this goes great as a main or side dish.
The Ultimate Stuffed Potato
Adapted from a recipe by Tyler Florence on Food Network
Ingredients
4 Russet potatoes
Extra-virgin olive oil
Kosher salt
1/2 stick butter
1/4 cup all purpose flour
1/2 cup milk
2 cups shredded cheese plus more for topping*
2 heads broccoli florets
1/2 pound chopped bacon**
2 tablespoon chopped chives (optional)
Freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Wash and dry potatoes, place on a baking sheet. Pierce with a fork, toss with olive oil and salt. Bake for 1 hour. Sometimes I like to cook it for longer; I like my potatoes on the crispier side.
Blanch the broccoli in boiling salted water until it's slightly cooked and tender (about 2 min). Set aside. Cook the bacon until crisp, chop, and set side.
About 20 minutes before the potatoes finish cooking, prepare a Mornay sauce. Melt the butter then whisk in the flour over medium heat. Whisk in the milk. Fold in 2 cups cheese and stir until melted. Once the cheese is melted, remove from heat and fold in the cooked broccoli florets, crispy bacon, and chives. Season with salt and freshly ground black pepper.
When the potatoes are done, make a small cut lengthwise along the top of each potato and squeeze ends together until the potato opens a bit, but not so much that it falls apart. Spoon the sauce over the top of the potato, sprinkle each with cheese, season with salt and pepper to taste, and then put back in the oven until golden brown (about 2 more minutes).
And there you have it, another delicious way to eat a potato!
* The original recipe calls for sharp white cheddar, but choose whatever firm cheese you like! I've tried Colby Jack, Cheddar, Monterey Jack, and even Mozzarella with good results.
** I've also tried smoked sausage and ham and they were just as good.
The Ultimate Stuffed Potato
Adapted from a recipe by Tyler Florence on Food Network
Ingredients
4 Russet potatoes
Extra-virgin olive oil
Kosher salt
1/2 stick butter
1/4 cup all purpose flour
1/2 cup milk
2 cups shredded cheese plus more for topping*
2 heads broccoli florets
1/2 pound chopped bacon**
2 tablespoon chopped chives (optional)
Freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Wash and dry potatoes, place on a baking sheet. Pierce with a fork, toss with olive oil and salt. Bake for 1 hour. Sometimes I like to cook it for longer; I like my potatoes on the crispier side.
Blanch the broccoli in boiling salted water until it's slightly cooked and tender (about 2 min). Set aside. Cook the bacon until crisp, chop, and set side.
About 20 minutes before the potatoes finish cooking, prepare a Mornay sauce. Melt the butter then whisk in the flour over medium heat. Whisk in the milk. Fold in 2 cups cheese and stir until melted. Once the cheese is melted, remove from heat and fold in the cooked broccoli florets, crispy bacon, and chives. Season with salt and freshly ground black pepper.
When the potatoes are done, make a small cut lengthwise along the top of each potato and squeeze ends together until the potato opens a bit, but not so much that it falls apart. Spoon the sauce over the top of the potato, sprinkle each with cheese, season with salt and pepper to taste, and then put back in the oven until golden brown (about 2 more minutes).
And there you have it, another delicious way to eat a potato!
* The original recipe calls for sharp white cheddar, but choose whatever firm cheese you like! I've tried Colby Jack, Cheddar, Monterey Jack, and even Mozzarella with good results.
** I've also tried smoked sausage and ham and they were just as good.
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