Larb Stuffed Loaded Baked Potato

I’m always looking for something to do with my leftovers and to be honest I am a bit surprised I had any leftovers from a recent Thai/Lao larb fest. I will also be honest and state that larb is probably one of my top 10 things to eat. There’s something about the medley of flavors and the interaction when grabbing a bit of sticky rice and nubbing it down into the herbaceous larb. I’ve done a bunch of different things outside of the standard larb recipe, of which includes leftovers. Everything  larb fried rice, larb bao, and larb quesadillas to name a few. This one on the other hand goes right up there with an excellent use of leftovers, still has that great heat (depending on how you make the larb), and is filling to boot. This one is larb stuffed loaded baked potatoes. I can probably chalk this one up with all of the potato skins I’ve made in the past as well.

Thai Larb Stuffed Baked Potato Recipe
Thai Larb Stuffed Baked Potato Recipe

Ingredients:

  • 1 1/2 cups of leftover larb (feel free to use beef, pork, or chicken)
  • 1 baking potato
  • 1/2 tbsp olive oil
  • pinch of salt

That’s it. Granted you may thinking making larb takes a bunch of time, but seriously, it takes about 5 minutes, or as long to cook your protein

Start by preheating your oven to 400 degrees, or use your microwave if you want to roll that way, and poke some holes into the potato with a fork.

Take some olive oil and lightly coat the exterior of the potato, and season with a bit of salt. I love a crusty, salty potato, and yes, I eat the whole thing.

Bake or microwave the potato until it is knife tender in the middle. This takes about 8-10 minutes in the microwave, or about 45-60 minutes in the oven.

Once the potato is fully cooked, remove it from the oven, take a butter knife and make a long slit through the top, then carefully using your fingers give it a pinch to make a nice open pocket.

Warm your leftover larb in a skillet, or microwave, then generously load the larb into the baked potato. You can see the extra Thai chilies I added (nice boost for vitamin C), and how loaded it is. I also wanted some extra heat. Did I mention that I find myself eating a Thai chili a day? For whatever it’s worth, it hasn’t kept the doctor away, but I do love them.

If you are looking for a great and interesting take on a loaded baked potato, give this one a shot, but by all means, if you have not had Thai/Lao larb you must make it. It’s addicting. Hope you enjoy!

Fry Sauce

Fry sauce, or simply a ‘special sauce’ is probably the easiest thing to make and typically served with french fries. I think fry sauce can pretty much go on anything, including burgers, and fries of which I did. Fry sauce is a classic sauce and has been around for ages. Think of it as somewhat of a Russian dressing. The simplicity is essentially a combination of mayonnaise and ketchup, but I add a couple of different twists making this fry sauce super addicting one.

Fry Sauce Recipe
Fry Sauce Recipe

Let’s get started on this excellent condiment.

Ingredients:

  • 1/2 cup of your favorite mayonnaise
  • 1/4 cup of ketchup
  • 1 tbsp pickle juice
  • 1 tbsp your favorite hot sauce
  • pinch of salt
  • 1/4 tsp cracked black pepper
  • hot fries, optional

Add everything but the hot fries to a mixing bowl. Mix well. Cover and place in the refrigerator for later use.

How to make fry sauce
How to make fry sauce

When you are ready to serve, drizzle onto your hot fries (I used roasted garlic and rosemary baby yukon potatoes), or serve on the side. I also smeared a generous amount onto my grilled burger. Talk about simplicity at its finest, and a delicious tang of a condiment to boot. If you are looking for all of that, give this one a shot, and feel free to double the amount for later use. Hope you enjoy!

Twice Baked Pimento Cheese Potatoes

Good Lord I love pimento cheese! Pimento cheese is something that I probably only make about twice a year, but when I do, I just cannot get enough of it. As a man from the North, this recipe is typically one from the South, and it is typically referred to as the ‘caviar of the South’, and I can tell why. If you have never tried pimento cheese, well, I suggest you make it yourself as it is not only super easy to make, but it is extremely delicious.

Twice Baked Pimento Cheese Potatoes Recipe
Twice Baked Pimento Cheese Potatoes Recipe

Pimento cheese is pretty diverse as well and it can be made several different ways, but the main foundation is shredded cheddar cheese, mayonnaise, and pimentos. I like to twist mine up from time to time, and include a couple of different ingredients. This latest batch was used not only for some dip, but I took a twist as a side dish and made twice baked potatoes, loaded with pimento cheese. Whoa, was this ever great.

Let’s get started.

Ingredients:

  • 2 cups of sharp cheddar cheese, hand grated
  • 3 tbsp mayonnaise
  • pinch of salt, to taste
  • 1/2 tsp cracked black pepper
  • 4 oz diced pimentos, drained
  • 1/2 cup cream cheese, room temperature
  • 1 clove of garlic, minced
  • 2 whole potatoes, cooked until fork tender
  • 1/2 cup of milk
  • 2 tbsp unsalted butter

Start by adding the cheeses, mayonnaise, salt, pepper, garlic, and pimentos to a small mixing bowl. Use a fork, and carefully stir and blend the mixture together. Make sure everything is combined.

Grab a cracker, and spread some of that delicious pimento cheese on top. Eat. Now you have to back away, otherwise you may attempt to eat that entire bowl. Cover and place into the refrigerator until you are ready to use for the potatoes.

Twice Baked Pimento Cheese Potatoes
Twice Baked Pimento Cheese Potatoes

You have a couple of options with your potatoes. Put them into the microwave for about 9 minutes, or place them into a 350 degree oven for 60 minutes. It’s your call. The goal however is to get them to be fork tender.

Once they are fork tender, remove them and let them cool slightly.

Take a knife, and carefully cut around the top of the potato. Repeat with the other one. Take the tops off and scrape any potato into a bowl. Use a spoon and scrape out the insides of each potato, being careful not to tear the skin.

To the potato mixture, add the butter, and milk. Use a fork or whisk, and mash the potato mixture. Now you are ready for the pimento cheese!

Add the potato mixture back into each potato. Generously top each potato with heaping tablespoons of the pimento cheese.

Place these onto a baking sheet, and place into a 350 degree oven for about 15 minutes or until the cheese mixture is nice and bubbly.

Dig in!

If you love the basic twice baked potato, then you are going to fall in love with these. Not only are they cheesy, and super creamy, but you get that awesomeness from the pimentos and that slight kick of garlic that make these an ultimate side dish, or heck, dinner for that matter! Hope you enjoy!

Twice Baked Pimento Cheese Potatoes
Author: 
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups of sharp cheddar cheese, hand grated
  • 3 tbsp mayonnaise
  • pinch of salt, to taste
  • ½ tsp cracked black pepper
  • 4 oz diced pimentos, drained
  • ½ cup cream cheese, room temperature
  • 1 clove of garlic, minced
  • 2 whole potatoes, cooked until fork tender
  • ½ cup of milk
  • 2 tbsp unsalted butter
Instructions
  1. Start by adding the cheeses, mayonnaise, salt, pepper, garlic, and pimentos to a small mixing bowl. Use a fork, and carefully stir and blend the mixture together. Make sure everything is combined.
  2. Grab a cracker, and spread some of that delicious pimento cheese on top. Eat. Now you have to back away, otherwise you may attempt to eat that entire bowl. Cover and place into the refrigerator until you are ready to use for the potatoes.
  3. You have a couple of options with your potatoes. Put them into the microwave for about 9 minutes, or place them into a 350 degree oven for 60 minutes. It’s your call. The goal however is to get them to be fork tender.
  4. Once they are fork tender, remove them and let them cool slightly.
  5. Take a knife, and carefully cut around the top of the potato. Repeat with the other one. Take the tops off and scrape any potato into a bowl. Use a spoon and scrape out the insides of each potato, being careful not to tear the skin.
  6. To the potato mixture, add the butter, and milk. Use a fork or whisk, and mash the potato mixture. Now you are ready for the pimento cheese!
  7. Add the potato mixture back into each potato. Generously top each potato with heaping tablespoons of the pimento cheese.
  8. Place these onto a baking sheet, and place into a 350 degree oven for about 15 minutes or until the cheese mixture is nice and bubbly.
  9. Dig in!

 

Loaded Baked Potato Egg Rolls

I came up with a genius idea the other day, well at least to me I thought it was genius. There were a couple of things that steered me this to making this awesome batch of egg rolls; one being I was totally in the mood for egg rolls, and the other is that I had a package of Nueske’s bacon calling my name as I was looking at some potatoes I needed to use up on the counter. It’s funny how that works, but it’s also funny how flipping amazing these were. As my wife and kids were running errands this past weekend, I decided to make a batch of these and see if there were any takers when they returned. Let’s just say there were takers, and I had wished I had made double the egg rolls.

Loaded Baked Potato Egg Rolls Recipe
Loaded Baked Potato Egg Rolls Recipe

Let’s get started.

Ingredients:

  • Your favorite egg roll wrappers
  • 2 whole russet potatoes, cubed and cooked until fork tender, drained
  • 6 slices of your favorite bacon, cooked, and chopped
  • 2 cups of shredded cheddar cheese
  • 1/2 cup of chives, finely diced
  • Sour cream, optional
  • 3 cups of canola oil
  • 1 egg, beaten with 1 tbsp water

These made 6 egg rolls, so increase everything if you are needing more. I highly recommend more.

Start by having everything prepared. When you are ready to build your egg rolls, heat your oil in a sauce pan, large enough to fit a few egg rolls, to medium heat. You will want the oil to come up to around 350 degrees. During this time, make the egg rolls.

I used two sheets of egg roll wrappers per egg roll. Why, I have no idea, but they worked out. I think I had a fear that the potatoes were still a bit wet after I drained them and I thought they may tear or open in the oil. Regardless, feel it out and use 1 or 2 should you desire.

How to make loaded baked potato egg rolls
How to make loaded baked potato egg rolls

If you are not familiar with how to roll an egg roll, refer to the following instructions. Take about a quarter cup of the potatoes, and lay them along the middle. Top with a bit of cheese and bacon crumbles, fold over the sides, and continue to roll. When you have a bit of the point left, brush on some of the egg wash, and finish to seal. If you are using a second wrapper, lay the egg roll on top, and fold, and seal. Repeat with the remaining egg rolls.

Once the oil is ready, carefully add a few egg rolls at a time, and cook, turning carefully until the wrappers are a nice, golden brown. Remove and place them on a paper towel lined plate. Repeat with the remaining egg rolls.

These are ready to eat as is, but I took mine and placed them on a fajita skillet, covered with a bit more cheese, and bacon, and placed them in the oven until the cheese was melted.

Loaded Baked Potato Egg Rolls
Loaded Baked Potato Egg Rolls

Drizzle with sour cream and chives, and get to it. I’ll be honest, I took down two of these, and when my wife and kids came home, not only were they excited by the idea (they love egg rolls), they tore into them like it was nobody’s business. My kid even requested to warm one up the following morning for breakfast. So if you love loaded potato skins, you are going to loved these loaded baked potato egg rolls! Hope you enjoy.

Loaded Baked Potato Egg Rolls
Author: 
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Your favorite egg roll wrappers
  • 2 whole russet potatoes, cubed and cooked until fork tender, drained
  • 6 slices of your favorite bacon, cooked, and chopped
  • 2 cups of shredded cheddar cheese
  • ½ cup of chives, finely diced
  • Sour cream, optional
  • 3 cups of canola oil
  • 1 egg, beaten with 1 tbsp water
Instructions
  1. These made 6 egg rolls, so increase everything if you are needing more. I highly recommend more.
  2. Start by having everything prepared. When you are ready to build your egg rolls, heat your oil in a sauce pan, large enough to fit a few egg rolls, to medium heat. You will want the oil to come up to around 350 degrees. During this time, make the egg rolls.
  3. I used two sheets of egg roll wrappers per egg roll. Why, I have no idea, but they worked out. I think I had a fear that the potatoes were still a bit wet after I drained them and I thought they may tear or open in the oil. Regardless, feel it out and use 1 or 2 should you desire.
  4. If you are not familiar with how to roll an egg roll, refer to the following instructions. Take about a quarter cup of the potatoes, and lay them along the middle. Top with a bit of cheese and bacon crumbles, fold over the sides, and continue to roll. When you have a bit of the point left, brush on some of the egg wash, and finish to seal. If you are using a second wrapper, lay the egg roll on top, and fold, and seal. Repeat with the remaining egg rolls.
  5. Once the oil is ready, carefully add a few egg rolls at a time, and cook, turning carefully until the wrappers are a nice, golden brown. Remove and place them on a paper towel lined plate. Repeat with the remaining egg rolls.
  6. These are ready to eat as is, but I took mine and placed them on a fajita skillet, covered with a bit more cheese, and bacon, and placed them in the oven until the cheese was melted.