Mother's Day Dinner
Posted
Sun, 05/11/14
On the menu for Mother's Day:
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Boneless, skinless chicken breasts marinated for twenty-four hours in teriyaki sauce and fresh-sliced garlic. Coated with Shake 'n Bake; baked at 350-degrees F for one hour.
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Steamed fresh broccoli flowerets; lightly seasoned with salt and butter.
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Stuffed Potatoes (also known as "Twice-Baked").
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Warm apple pie with vanilla ice cream.
Here's my tried-and-true stuffed spud recipe:
Stuffed Potatoes (also known as "Twice-Baked")
2 to 4 large Idaho potatoes
Bake or microwave the potatoes until the insides are cooked, mostly soft. Cut a length-wise slice on top of each potato. Using a grapefruit spoon or small teaspoon, scoop out potato flesh from the "lid" and insides. Place the "flesh" into a bowl. Be careful when scraping inside of the potatoes; the skin is very thin and has a tendency to break easily. Mash the potatoes with butter, salt and black pepper. Add enough milk (or liquid Coffee-Mate) to make the mixture smooth and firm. Add scallions or chives into mashed potatoes; mix well. Re-stuff the potatoes, generously heaping on top. Sprinkle with grated cheese. Warm in the oven or microwave until cheese melts and potato is re-heated. Serve.
It was a nice, cool and rainy day with a delicious culinary ending.
*Related blog post: Twice-Baked Spuds Revisited (09/11/04).
Tags: Food Photos;
Potatoes;
Poultry
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