Monday, February 15, 2010

Stuffed 'Tater Overload

Directions: take one bigassed Idaho Russet potato & bake it to perfection (yes, there is a right way and a wrong way to bake a potato) ... then load it up with butter, fresh broccoli florettes and creamy beef stroganoff. Easy Peasy ~ dinner is served.

5 comments:

Joycee said...

Tell us how to bake a tater like this Chef! I don't know which looks better, the baker or the finished dish...

Chez said...

howdy mz joy .. how y'all are? mais, a proper baked 'tater is a beautiful thing ~ there been several people ask about dat, so i'll do a whole blog post about it next day or two.

Joycee said...

I'll be watching! Until then I'll make a batch of that dirty rice you posted today...yum!

Chez said...

fyi, the trick to making good dirty rice IMHO, is to cook the rice the day before - in beef stock. let it cool & chill overnight ... then the next day brown all yer meats, veggies, etc ... and then fold the chilled rice into it. this results in nice rice texture, not overcooked gummy sticky dirty rice.

Joycee said...

Thanks for the tip about the rice and you are so right, it's the secret to making a really good batch of fried rice or dirty rice. I had a rice cookin' Mama who always had a pot of rice cooked and cooled. I paid attention!