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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Friday, August 27, 2010

He Said - Baked Potato Dinner

Potatoes are our favorite side usually steamed or baked.  My husband's third selection for the Second Annual He Said/She Said Contest from Jean Paré's Company's Coming Heart-Friendly Cooking is baked potato dinner (Pp. 111).  You just can't go wrong with stuffed baked potatoes sometimes referred to as twice-baked potatoes!  Stuffed baked potatoes freeze nicely too.  Simply cool the stuffed baked potatoes then place on a baking sheet to freeze.  When frozen place the potatoes into a zipper style freezer bag.  Reheat in oven or microwave oven. 

The baked potato dinner is the name of the recipe for the potatoes in Jean's cookbook.  While my husband was making the potatoes I made the stuffed chicken breast (Pp. 86) to complete the meal.  I will post the recipe for that tomorrow.  Jean recommends adding a salad or steamed vegetables with the potatoes to make a complete meal which would also make the meal vegetarian.

The baked potatoes were delicious!  This recipe is another keeper.  It was easy to make with minimal prep as well.   My husband substituted 4 medium sized potatoes for the extra large which make 8 stuffed potatoes.  He substituted MiracleWhip® for the Caesar salad dressing and omitted the dill. 

Baked Potato Dinner
source: Jean Paré Company's Coming Heart-Friendly Cooking, 2003, Pp. 111.

2 extra large baking potatoes, with peel
1 - 2 garlic cloves, minced
2 c sliced mushrooms
2 tsp canola oil
1 green onion, sliced
½ c mashed soft tofu
2 tbsp light Caesar salad dressing
2 tsp chopped fresh dill
dash coarsely ground pepper
½ c grated light sharp cheddar cheese
sprinkle paprika

Bake the potatoes at 400ºƒ (205ºC) until tender.  Remove from oven.  Cut in half lengthwise.  Let stand until cool enough to handle then scoop out the pulp into a mixing bowl leaving the shells about ¼ - inch thick.  Set the shells aside.  Mash the potatoes with a fork.  Cook the garlic and mushrooms in canola oil in a non-stick skillet on medium heat until mushrooms are golden.  Stir mushroom mixture into the potatoes.  Add onion, tofu, salad dressing, dill and pepper.  Mash.  Stir in cheese.  Spoon the filling evenly into the shells.  Sprinkle with paprika.  Place in ungreased casserole dish.  Bake uncovered at 400ºF (205ºC) about 30 minutes until heated through.

Makes 4 stuffed potatoes.

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