Twice baked potatoes

So at the usual Sunday night dinner at the in-laws this week I grilled up some steaks and made twice baked potatoes.  They seemed to really enjoy them so I thought I would share it with you.  This recipe yields about enough filling for 6 good sized potatoes.

6          Lrg. Russet potatoes
1c        Shredded cheddar cheese (sharp or old)
1c        Sour cream
1/2c     Bacon bits
3-4       Green onion, finely diced
3          Garlic cloves, minced
1tsp     Pepper
1.5tsp  Salt

Preheat your oven to 375.  Wash potatoes, prick them a couple of times with a fork and place them directly on your oven rack.  Bake for about 2 hours.  You can cook the potatoes in foil if you like but cooking them just on the rack makes the skin a little bit crispy.  I really like the effect it has.  Also remember that if you cook your potatoes in foil it will reduce your cooking time.

Once the potatoes are cooked, remove from the oven and let stand for about 10 minutes.  Turn the oven up to 425.  Slice off the top ¼ of the potato and put the potato top in a large mixing bowl.  Hollow out the potato leaving about ¼ inch or flesh inside the skin.  Put all the scooped out potato into the bowl.  Combine all the rest of the ingredients in the bowl and mash everything together until smooth.  Taste the filling and adjust seasoning as needed.  Scoop the filling mix into a zip-loc bag.  Cut off one of the corners and then pipe the potato filling back into the potato shells.  If you still have some cheddar, you can sprinkle some on the top of the stuffed potatoes.  Put the potatoes back into the oven and bake for another 15 minutes.  You may want to put them on a cookie sheet in case any of the stuffing spills over the potatoes.  When they come out of the oven let them stand for a few minutes as they are very hot.

These are very tasty.  You can put whatever you want in them.  I have just used standard potato toppings but you could use spinach and feta or mushrooms and swiss.  Get creative!  Please post your favourite things to do with potatoes.

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It is all greek to me

I have been making my pseudo Greek meal for a while now and we really like it.  It has 3 basic parts:

Greek Salad, Greek Potatoes and Greek Chicken

Now I am not Greek, I have never been to Greece and I don’t study Greek cuisine.  I just make Greek inspired food.  Ok let’s start with the salad.

Brad’s Greek Salad:

Salad:
1 lrg        Long English Cucumber
2 lrg        Green Peppers
1 lrg        Coloured Pepper (red, yellow or orange)
1 lrg        Tomatoes
½ cup    Greek Olives
1 med   Red Onion
½ cup    Crumbled Feta Cheese

Dressing:
½ cup    Olive Oil
½ cup    Balsamic Vinegar
2 tbsp    Lemon Juice
1 tsp      Oregano
2              Cloves of Garlic (crushed)
½ tsp     Salt
½ tsp     Pepper

Dice all the salad fixings into bite sized (2 cm) chunks.  Throw them all in a large bowl.  Mix all the dressing ingredients in an air tight container.  Shake well.  Pour about half of the dressing onto the salad and toss well.  You can add more dressing as you like or save it for the next time.  It will keep for about a week no problem.  Your salad is done.

Greek-style Potatoes:

1lb          Baby Potatoes
3              Cloves of Garlic (minced)
2 tsp      Oregano
2tbsp     Lemon Juice
Salt
Pepper
Olive Oil

Pre-heat your oven to 450.  Wash and halve the potatoes.  Place them in a baking pan cut side down.  Drizzle the potatoes with olive oil.  Drizzle the lemon juice over the potatoes.  Spread the minced garlic over the potatoes.  Sprinkle the oregano over the potatoes.  Season with salt and pepper.  Throw the potatoes into the oven for about 30 minutes.  Serve with sour cream or tzatziki.

Greek Chicken:

2-3          Boneless, Skinless Chicken Breasts
2tbsp     Lemon Juice
½ tsp     Oregano
2-3          Cloves of Garlic (minced)
Salt & Pepper

Place the chicken in a shallow dish.  Drizzle half of the lemon juice on side A.  Spread half the garlic on side A.  Sprinkle half the oregano on side A.  Season side A with salt and pepper.  Flip the chicken over and repeat.  Set chicken aside and prep your grill.  Preheat your BBQ on high.  After about 5 minutes clean the grill with your grill brush, turn the heat down to about med-high and brush the grill with olive oil.  Throw chicken on the grill and cook with the lid closed for 5 minutes.  Turn chicken 45 degrees and cook (lid closed) for another 5 minutes.  Turn chicken over and cook (with lid closed) for another 5 minutes.  Turn the chicken 45 degrees and cook the last 5 minutes.  Remove chicken from the grill and serve.

So that is how I put together a Greek-like meal.  Please post comments about your favorite Greeky-type food.