Baked Potato Tomorrow – April 6, 2014

With the advent of the microwave, many of us gave up on the much superior baked potato with its beautiful crisp skin.  My issue is remembering to preheat and cook the potatoes an hour and a half before dinner which leads to a decision to go to the microwave in order to have dinner ready in a reasonable amount of time.  But, I am trying to remember and am always surprised how good those baked beauties are with a little sour cream when we have them.  Sometimes you overestimate your potato need and have a few left over.  I usually just take one to work and microwave then, but the leftovers are great chopped up to use in recipes.  The easiest is to chop and make hash browns or hash for breakfast the following day.  But, here are a couple other winners we enjoy at home:

Baked Potato Frittata

6 slices bacon or equal amount Pancetta

1 T. olive oil

1 ½ c. chopped peppers (mostly red and yellow bell but as many hot peppers in here as you like)

Salt and pepper to taste

1 ½ c. cubed baked potatoes (skins on or off as you like)

12 beaten eggs

2-4 ounces sharp cheese

Saute bacon in oil until crisp.  Remove, drain and break up.  Add peppers and sauté until soft.  You could get inventive here.  Add some tomatoes, capers, garlic or other favorite veggies if you like and sauté as well.  (I added spinach.)  Salt and pepper to taste.  Add potatoes and warm through 2-3 minutes.  Drain oil and then add eggs and bacon bits.  As the eggs begin to thicken (about 5 minutes), add cheese and mix in.  Then place in oven under broiler until browned on top and cooked through.

Corn Chowder from the Beaumont Inn

¼ lb. bacon, diced

1 medium onion, diced

2 c. corn

2 c. chicken stock

½ c. cream

¼ tsp. pepper

½ c. chopped baked potatoes

2 T. flour

Salt to taste

Brown bacon.  Remove and drain on paper towel.  Add onion to bacon grease and cook until soft.  Add flour and cook 3 minutes.  Slowly add stock, then cream, corn, potatoes and seasonings.  Simmer on low 45 minutes.

One Year Ago - Harris and Hutcheson Potato Salad

Two Years Ago - Peach Sangria and Moonshine Jelly