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My go to for steak dinner is the rather common roasted asparagus and twice baked potatoes.
I have made many variations of twice baked potatoes over the years. They always include heavily seasoned grilled onions with cayenne pepper, sour cream, milk, extra sharp cheddar.
other things I have tried:
cream cheese
bacon
making the skins into shallow fried potato skins before second cooking
last night I took half of my potatoes and mixed with the sour cream and milk with a hand blender to get them silky smooth before adding the rest of the potatoes and other ingredients. It was very good but I think I needed to go one step further and melt the cheese and other dairy into a sauce before blending the potatoes.
What kind of sorcery to you put on your spuds for twice baked or other potato side?
I think I'm going to get a mandolin for au gratin and scalloped variations.
I have made many variations of twice baked potatoes over the years. They always include heavily seasoned grilled onions with cayenne pepper, sour cream, milk, extra sharp cheddar.
other things I have tried:
cream cheese
bacon
making the skins into shallow fried potato skins before second cooking
last night I took half of my potatoes and mixed with the sour cream and milk with a hand blender to get them silky smooth before adding the rest of the potatoes and other ingredients. It was very good but I think I needed to go one step further and melt the cheese and other dairy into a sauce before blending the potatoes.
What kind of sorcery to you put on your spuds for twice baked or other potato side?
I think I'm going to get a mandolin for au gratin and scalloped variations.