As I mentioned in my last post, I use my Longaberger Handled Platter to bake and serve one of my family's favorite dishes: Twice-Baked Potatoes. The recipe is from "The Enchanted Broccoli Forest" by Mollie Katzen (she calls them Rebaked Potatoes). Her recipe serves two people, but you can multiply accordingly. We use 6-8 potatoes and have leftovers for breakfast with eggs! Yummm....
2 fist-sized potatoes
3 Tbs. (low-fat) mayonnaise
1/2 cup (low-fat) cottage cheese
1 hard-boiled egg, finely-chopped
1/2 tsp. salt
1/2 tsp. dill weed
1/2 packed cup grated cheddar cheese
1/4 tsp. cayenne pepper
freshly ground pepper to taste
2 tsp. prepared mustard (we use sweet-hot mustard)
paprika and extra grated cheddar
Ahead of time: Bake the potatoes for about 45 minutes at 375 F until done. When cool enough to handle, slice in half length-wise and scoop out the insides leaving the skin intact (leaving about 1/4 inch of potato flesh).
Place all the potato innards in a bowl, and mash them with the mayonnaise and cottage cheese. Add all remaining ingredients, except the paprika and extra cheddar. Mix well. Adjust spices according to your own personal taste.
Divide the filling evenly among the potato skins. Sprinkle some extra cheese over the tops of the potatoes and dust with paprika if desired. Place the potatoes in your Longaberger Handled Platter or 9" x 13" Baking Dish and bake for 35 minutes at 375F until potatoes are hard and cheese has melted.
Remove from the oven and serve just as they are. Be sure to use a trivet! Add a salad and you have a wonderful meal for family or guests.
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