Wednesday, December 23, 2009

Delicious Stuffed Potatoes and Potato Skins - Contains Dairy

My fellow veggie colleague - Kelly Eyamie, visual artist from Ottawa - gave me her recipies for delicious potato skins and stuffed potatoes for the holidays. I think you can even top that with faux bacon for decadence.

Two of my favourite veg recipes are listed below: (they do have dairy)

We tend to not follow recipes… it’s more how you are feeling at the time and how much garlic you like!I’ll try to break it down into a serving of 6.

Stuffed potatoes and potato skins … mmmmmm my mouth is watering just thinking about them
6 potatoes for baking
1/3 cup of light sour cream
1/3 tub of light cream cheese (herb and garlic cream cheese is also really good)
1-2tbsps of margarine or butter
Splash of milk
1-2 cloves of garlic
Fresh oregano (home grown)
Grated Cheese (marble or cheddar)

Stuffed Potatoes:

1. Clean 6 potatoes. (make sure you buy the ones with the thicker skin for baked potatoes – otherwise this recipe is disastrous!!)
2. You will want to bake the potatoes in your oven until they are completely cooked. (450degrees for about an hour – don’t forget to poke a couple fork holes in there before you put them in the oven).
3. Once cooked, let them completely cool off. (at least an hour – I sometimes leave them till the next day)
4. With a knife and the potato laying horizontally, cut the potato 1/3 off the top.
5. You will now have 6 bottoms that are 2/3 of the potato and 6 that are tops. The tops will be used for the potato skins –so just put them aside for now.
6. With a spoon, scoop out the insides of the potatoes (Leave about 0.5cm of potato around the skin) and put the insides into a blender.
7. Also add to blender: 1/3 cup of light sour cream, 1/3 tub of light cream cheese, 1-2 tbsp of butter/margarine, a splash of milk, 1-2 cloves of garlic chopped, a pinch of paprika. Blend until smooth.
8. Fill each potato skin bottom evenly with the potato mixture from blender.
9. You may choose to add grated cheese to the top and some fresh oregano. Put back into the oven to melt cheese and serve.

The Potato Skins:
1. Take the 6 potato bottoms, butter the tops and add some garlic (or garlic salt).
2. Add grated cheese to the tops put in the oven and bake.
3. You may choose to add a dollop of sour cream, feta cheese, paprika, and/or simulated bacon bits to the top.
These are a great appetizer before the main course!

Another a great recipe I love is Stuffed Mushrooms! And it’s easy peasy!!

12 white mushrooms
1 clove garlic
½ cup Bread crumbs
Hot Banana peppers (the ones you buy in a jar)
¼ Red Onion
3 tbsps of Extra Virgin Olive Oil (EVOO)
Salt and Pepper
(feta cheese optional)

1. Clean 12 white mushrooms.
2. Gently pull apart the mushroom stem from the mushroom cap. Put the caps aside. Finely chop up the stems and put aside.
3. Chop up garlic and onions into VERY small pieces (keep in mind this is going to be stuffed into the mushroom cap)
4. Chop up hot banana peppers. I usually grab a handful but I love spicy food… you can add as many or as little as you like


1. Add 2 tbsps of oil to a frying pan on medium heat.
2. Add the red onion and garlic into the frying pan, let brown slightly. Reduce heat to low.
3. Add bread crumbs into the frying pan and mix together, if it seems dry add in a bit more EVOO.
4. If you like hot peppers, add them in… add in a tsp of the juice that they are in as well.
5. Salt and pepper to taste.
6. Preheat oven to 375.
7. Remove frying pan from heat and put aside momentarily.
8. Lightly grease the bottom of a small baking sheet (one with sides works best so you can support the mushroom caps)
9. Stuff each mushroom cap with the bread crumb mixture from the frying pan (I use a baby spoon to stuff them but a teaspoon works as well) – be careful that you don’t over stuff them or make them too dense or the mushrooms will split.
10. Top each with a small piece of feta cheese (I also like to add a thin sliver of red pepper, if its available)
11. Place each mushroom on the baking sheet and cook for 10-15 minutes.

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