| Cuisine: American | Type: Side Dish | Serves: 4 |
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Source:
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BH&G Steak, Rib, Chops and Fixin's |
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Attributes:
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Vegetarian |
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Comments:
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Serving Suggestions:
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Serve with steak, ribs, or any meat really. |
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Ingredients:
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4 large baking potatoes 1/2 cup sour cream 1/4 cup crumbled blue cheese 1 tbs. snipped fresh chives 1 tbs. snipped fresh parsley 1/4 tsp. garlic salt 1/8 tsp. pepper Milk (optional) |
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Instructions:
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1. Wash and scrub the potatoes thoroughly, pat dry. Prick with a fork. Bake in 350° oven for 70 to 80 minutes or until tender. Cut a lengthwise slice from the top of each potato. Discard skin from slice and place pulp in a bowl. Scoop pulp out of each potato, leaving a 1/4 inch-thick shell. Add pulp to the bowl. 2. Mash the potato pulp with a potato masher or an electric mixer on low speed. Add the sour cream, blue cheese, chives, parsley, garlic salt, and pepper. Stir or beat until smooth. (If necessary, stir in 1 to 2 tablespoons of milk to make mixture of desired consistency.) If desired, season to taste with additional garlic salt and pepper. Spoon the potato mixture into the potato shells. Place in a 2-quart rectangular or square baking dish. (Can be prepared up to 24 hours in advance to this point. Cover and refrigerate. To heat, bake chilled potatoes, uncovered, in a 425° oven for 25 to 30 minutes or until lightly browned and heated through.) 3. Bake potatoes, uncovered, in a 425° oven about 20 minutes or until lightly browned. Or, place potatoes in a foil pan and put on a grill rack directly over medium-hot coals. Cover the grill for 20 to 25 minutes or until the potatoes are heated through and lightly browned. |
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Related recipes:
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None |
2001-03-10