Month: September 2012

Bacon Stuffed Waffles

Bacon Stuffed Waffles

I’ve said it before, and I will say it again, one of my kids LOVES bacon. As many of us love great bacon, this kid seems like no other. I mean he really loves bacon. If I could cook it everyday, and sometimes I dream…

Pulled Porchetta Sandwich

Pulled Porchetta Sandwich

Last Christmas I created, what I thought was a masterpiece on the dinner table, well, at least in my opinion. Instead of the classic ham, turkey, or beef tenderloin that is commonly served for the holiday, I decided to introduce porchetta to the family. Porchetta…

Broccoli and Cheese Potato Skins

Broccoli and Cheese Potato Skins

I have really had cravings for broccoli lately.  Broccoli and cheese to be exact. I’ve thought of soups, and I have made casseroles, and I just was not completely satisfied. I wanted more. As you may or may not be aware, I created a new site called Baked Potato Skins and it is my playground for all things potato skins. Everything from the classic potato skin to what I call the Hangover can be found there. The thought of broccoli and cheese soup led me to create those comforting flavors and place them inside of a baked potato skin.

Broccoli and Cheese Potato Skins Recipe

I was inspired to make these potato skins from a memory I had while back in middle school. A simple memory of being at the local mall, and inside being a small restaurant that served, I believe, broccoli and cheese twice baked potatoes. For the life of my wife and I, we both recall them, we cannot figure out what that chain restaurant was named. If you remember, please let me know.

Ingredients:

  • 5 whole Russet potatoes
  • 4 tbsp unsalted butter
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 cloves of garlic, minced
  • 1/4 cup of red onion, minced
  • 2 cups of broccoli florets, steamed and patted dry
  • 2 cups of cheddar jack cheese, shredded

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.

Continue this cutting process with the rest of the potatoes. You should then have 10 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.

Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

How to make broccoli and cheese potatoes

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.

Remove them from the oven, and fill each one with a bit of red onion and garlic. Place back in the oven and cook another couple of minutes.

Remove them once again, and fill them up with chopped broccoli and load them up with the cheese.

Again, place them back in the oven and cook until the cheese is nice and melted.

Remove them from the oven, sprinkle with a bit of salt, and plate them up.

Now I got my broccoli fix. Healthy? Probably not the healthiest with the cheese and butter, but that thought is taken away when you bite into the potato skin that is loaded with broccoli. These are darn delicious and a perfect game time snack. I hope you enjoy.

Broccoli and Cheese Potato Skins
Author: 
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 5 whole Russet potatoes
  • 4 tbsp unsalted butter
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 cloves of garlic, minced
  • ¼ cup of red onion, minced
  • 2 cups of broccoli florets, steamed and patted dry
  • 2 cups of cheddar jack cheese, shredded
Instructions
  1. Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
  2. Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.
  3. Continue this cutting process with the rest of the potatoes. You should then have 10 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.
  4. Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.
  5. Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.
  6. Remove them from the oven, and fill each one with a bit of red onion and garlic. Place back in the oven and cook another couple of minutes.
  7. Remove them once again, and fill them up with chopped broccoli and load them up with the cheese.
  8. Again, place them back in the oven and cook until the cheese is nice and melted.
  9. Remove them from the oven, sprinkle with a bit of salt, and plate them up.

 

Nacho Style Mac and Cheese

Nacho Style Mac and Cheese

It’s football season and that means a few things in my house. Typically lazy Sundays and great comfort food. The question always arises and they all know it’s coming, ‘what do you guys want for the game?’. Typically the kids don’t really care, nor do…

Hot Dog Egg Rolls

Hot Dog Egg Rolls

I recently turned on some of my family members to Nueske’s smoked wieners. Let’s just say they are sold. They actually demand them if we are going to go somewhere and grill out for the day, and as a matter of fact, they have began…

Pulled Pork Potato Skin

Pulled Pork Potato Skin

Pulled pork is one of those recipes that everyone in my family will eat. There will never be an argument if everyone knows that we are having pulled pork sandwiches, or tacos for that matter.  My kids get even more excited if they know we are having pulled pork on some Asian steamed buns, heck I am as equally excited about that. I will probably make pulled pork with some variation of spice and injection at least once a month, and it is not often the case that I have any pulled pork left over. This past week was an exception and as I do not let much go to waste, especially with pulled pork, I decided to make something different with it.

I’ve made a couple of creative recipes in the past with leftover pulled pork, such as these pulled pork hushpuppuies and this BBQ spaghetti, but I knew that when I created these potato skins, that they would in fact be a real winner.

Pulled Pork Potato Skins Recipe

These pulled pork potato skins were nothing short of amazing, and if you love pulled pork, and the elements of a good BBQ meal, then these will be right up your alley. Did I mention how awesome these would be to serve during your football game party as well?

Let’s get started.

Ingredients:

  • 5 whole Russet potatoes
  • 4 tbsp unsalted butter
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 cups of cooked pulled pork
  • 1 cup of coleslaw
  • Your favorite barbecue sauce

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.

Continue this cutting process with the rest of the potatoes. You should then have 10 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.

BBQ Pulled Pork Potato Skins Recipe

Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.

Next, add pulled pork, piling it a bit high into each skin.

Place them back in the oven and cook for about 4 more minutes, just to crisp up the pork and warm it all of the way through.

Remove them from the oven, and top each one with coleslaw. Drizzle barbecue sauce over each one. Take a picture. Just kidding, I do that part. What I meant to say was dig in. Tell me these things are beautiful. Present these potato skins during game day and I am sure you will be the greatest host ever! These have got southern BBQ written all over it and I guarantee your guests will want more than one. Hope you enjoy.

Pulled Pork Potato Skin
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
A great new take on a classic potato skin by adding some southern BBQ favorites.
Ingredients
  • 5 whole Russet potatoes
  • 4 tbsp unsalted butter
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 cups of cooked pulled pork
  • 1 cup of coleslaw
  • Your favorite barbecue sauce
Instructions
  1. Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
  2. Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.
  3. Continue this cutting process with the rest of the potatoes. You should then have 10 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.
  4. Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.
  5. Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.
  6. Next, add pulled pork, piling it a bit high into each skin.
  7. Place them back in the oven and cook for about 4 more minutes, just to crisp up the pork and warm it all of the way through.
  8. Remove them from the oven, and top each one with coleslaw. Drizzle barbecue sauce over each one. Take a picture. Just kidding, I do that part. What I meant to say was dig in. Tell me these things are beautiful. Present these potato skins during game day and I am sure you will be the greatest host ever! These have got southern BBQ written all over it and I guarantee your guests will want more than one. Hope you enjoy.