What to make for dinner after the great blizzard? Something warm, comforting, and satisfying.... and something that uses up leftovers. A few potatoes, a little chili, some mushrooms, a handful of shredded cheese....
Stuffed potatoes!
After the baked russets are sliced in half and scooped out, half of the hollowed skins get dusted with garlic powder, fresh ground pepper, and salt, and are then filled with leftover chili. Before they slide into the oven, a small heap of shredded cheddar tops the chili
The potatoes soft centers yielded up the making of mashed potatoes, and a mashing we will do. Not blended potato paste, but gently smashed potatoes mixed with shredded cheddar, milk, butter, salt, pepper, chives, crushed garlic, chopped onions, and a dash of olive oil. This heavenly mixture is heaped into the remaining potato skins, and topped with just a little more cheese, a sprinkle of sweet paprika, and a drizzle of good olive oil. A mushroom sliced in two lands on top of all, to lend it's earthy flavor.
Shove all the stuffed potatoes into a 350 degree oven for 30 minutes, and then kick on the broiler till the cheese topping turns golden brown and delicious.
Plate.... eat.... enjoy.
1 comment:
You've just made me crave big baked potatoes loaded with cheese and chili.
**Drool**
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