I have been very busy with my work and intermediate Spanish class that I am taking. I am sorry haven't had a chance to post any recipes.
However I have been cooking and taking pictures for future posts, so my dear readers, stay tuned...............there is lot more to come............Here is a recipe for the baked potatoes that I made about 3 wks ago...
I have always loved potatoes. However until I came to this country, I did not know that potatoes can be serve baked. I tried it a simple baked potato with sour cream and chives and I fell in love with it and then since then I have been trying different version of it. Here is my favorite recipe.
Ingredients
* 8 medium russet potatoes, about 6-8 ounces each
* 1 tablespoon olive oil
* Kosher salt /Sea salt
* 3 tablespoon unsalted butter
* 4 green onions chopped finely
* 6 cloves garlic, minced
* 8 oz cream cheese
* 8 oz of cheddar cheese
* 8 oz of Monterrey jack or pepper jack cheese
* 1/2 cup milk
* 2 cup of broccoli florets
* 8 oz of your favorite salsa, I used Pace brand hot chunky salsa
* 8 oz of cheese sauce
* Sour cream to desired quantity for topping
* Tortilla chips for garnish
Method:
* Sprinkle some water on Broccoli florets and place them in microwave safe container.
* Cover with saran wrap and microwave for 3 min. (Don't overcook)
* Preheat the oven to 400 degrees F.
* Wash the potatoes with brush to rinse any dirt off of skin.
* Slit each potato in middle (not all the way down)
* Rub the potatoes with the oil and season generously with kosher salt.
* Place and wrap each potato in aluminum foil
* Bake for about about 1 hour, 15 minutes.
* Let stand 5 minutes.
* Press each potatoes from side of the slit, opening down the center of each potato.
At this point you can skip the next few steps you if don't want twice baked
potatoes and simply can serve the potatoes with desired topping. Or you can follow the next few steps for twice baked potatoes.
For twice baked potatoes:
* Scoop out the insides of baked potatoes into a bowl, keeping some of it inside in the shell of potato next to the skin.
* Heat the butter in a large nonstick skillet set over medium heat.
* Add the green onions and garlic and cook until fragrant, 1 minute. Cool slightly.
* Add the sauteed onions and garlic, cream cheese, 1/2 of each cheddar and Pepper jack cheese, and milk to the scooped out potatoes and mash well with a fork until combined but slightly chunky.
* Spoon the filling back into the potato shells, about 1/2 cup of filling for each potato and place them on baking sheet.
* Spoon cheese sauce on top and sprinkle with remaining cheddar/Pepper jack cheese over each potato.
* Bake until heated through and the tops are lightly browned and cheese is melted for about 20-25 minutes.
* Garnish with broccoli, salsa, Jalapeno pepper, a dollop of sour cream and tortilla chips.
* Serve hot :)
Phtographs By Mickipedia Mickie Krimmel at http://www.flickr.com/photos/62137160@N00/5207805522/
http://creativecommons.org/licenses/by-nc-sa/2.0/deed.en
By Joshua M Neff at http://www.flickr.com/photos/26563887@N00/3126794954/
http://creativecommons.org/licenses/by-nc-sa/2.0/deed.en
by ontheflyrecipes Master Experimenter at http://www.flickr.com/photos/54543224@N03/5210837978
http://creativecommons.org/licenses/by-nc/2.0/deed.ent
Remaining photographs and recipe by Surekha.
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