Taters 'n Yams
Looking for a special potato recipe and don't mind that it takes longer to create? This one is both delicious and beautiful on the plate. Each person gets some potato and some yam in an individual potato skin boat. Johnette made these at Round Lake a couple of years ago . . . and the rest is history!
Set oven to 375º
You can bake the potatoes and yams in the oven together at the same time. The filling ingredients work for about 6 potatoes and 6 yams. You can make more but you will probably have to increase the amount of stuff you're adding to the fillings.
Potatoes
Bake large baking potatoes for an hour or more, until done.
Cool slightly. Halve them lengthwise with a large knife.
Scoop out the insides, leaving the skins intact.
The cooked potatoes
1/2 cup sour cream
1/2 cup cold milk
4 tbsp. butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup grated cheddar
1/2 cup green onions
Mix together and whip with an electric beater.
Spoon them back into 1/2 of each skin. If you think of the potato skin as a boat, the potatoes should fill the front half, but there should be room left in the back for the yams. (I've meant to try this putting them in lengthwise some time, it might also be attractive.)
Yams/Sweet Potatoes (either is OK)
Cook til tender. You can prick them and bake them in the oven at 375º for about an hour, or whatever method you prefer.
When they're cooked, scoop them out and whip them up with:
1/2 cup milk or cream
2 tbsp. butter
2 tsp. salt and some pepper to taste.
When all are well whipped, use them to fill the back of the potato boats.
Sprinkle the entire potato top with mixture of:
breadcrumbs
parmesan
crumbled bacon bits
At this point, you can put them in the fridge if you are trying to
prepare these ahead of time.
When you're getting ready to serve dinner, slip them back into the oven for 20 to 45 minutes more to get them nice and hot and brown the topping a bit.
You could sprinkle tops with green onion bits, and/or serve with sour cream -- whatever you like -- or just leave them picture perfect as is.
Set oven to 375º
You can bake the potatoes and yams in the oven together at the same time. The filling ingredients work for about 6 potatoes and 6 yams. You can make more but you will probably have to increase the amount of stuff you're adding to the fillings.
Potatoes
Bake large baking potatoes for an hour or more, until done.
Cool slightly. Halve them lengthwise with a large knife.
Scoop out the insides, leaving the skins intact.
The cooked potatoes
1/2 cup sour cream
1/2 cup cold milk
4 tbsp. butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup grated cheddar
1/2 cup green onions
Mix together and whip with an electric beater.
Spoon them back into 1/2 of each skin. If you think of the potato skin as a boat, the potatoes should fill the front half, but there should be room left in the back for the yams. (I've meant to try this putting them in lengthwise some time, it might also be attractive.)
Yams/Sweet Potatoes (either is OK)
Cook til tender. You can prick them and bake them in the oven at 375º for about an hour, or whatever method you prefer.
When they're cooked, scoop them out and whip them up with:
1/2 cup milk or cream
2 tbsp. butter
2 tsp. salt and some pepper to taste.
When all are well whipped, use them to fill the back of the potato boats.
Sprinkle the entire potato top with mixture of:
breadcrumbs
parmesan
crumbled bacon bits
At this point, you can put them in the fridge if you are trying to
prepare these ahead of time.
When you're getting ready to serve dinner, slip them back into the oven for 20 to 45 minutes more to get them nice and hot and brown the topping a bit.
You could sprinkle tops with green onion bits, and/or serve with sour cream -- whatever you like -- or just leave them picture perfect as is.