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Subject: Fillings for baked potatoes - suggestions?
Newsgroups: rec.food.cooking

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From: DirkT[at]saqnet.co.uk (Dirk Thorsson)
Date: Sat, 13 Sep 1997 10:25:04 GMT
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Anyone got some new and original ideas for fillings for baked
potatoes?

Yours fed up of cheese,prawn cocktail etc.

Murray

Murray007@saqnet.co.uk

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From: Mary Elizabeth <beth[at]orph.org>
Date: Sat, 13 Sep 1997 13:22:46 -0400
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Curried lentils.

Sour cream (or yogurt cheese) and caviar.

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From: Ed. Roberts <jdrwinja[at]flash.net>
Date: Sun, 14 Sep 1997 09:56:43 -0700
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How about chili no beans and a dollop of sour cream or grated cheese.

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From: Donna McCurley <dmccurle[at]bellatlantic.net>
Date: Wed, 17 Sep 1997 22:54:15 -0400
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I like broccoli or spinach dips!  Also, being a southerner, leftover
gravy is good on occasion.

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From: booktrader[at]aol.com (Matthew Osborn)
Date: 18 Sep 1997 04:51:25 GMT
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How about this one from Stuffed Spuds: 100 Meals in a Potato:

Mem Sahib's Chutney Potato

1/4 cup chopped walnuts
2 baked potatoes
1 tablespoon corn oil
1/2 cup chopped green onions, including the tops
1/2 cup plain yogurt
1 teaspoon curry powder
1/4 cup chopped chutney
1 cup cubed cooked lamb
Chopped egg, raisins, coconut, pineapple or any other classic condiments
(optional)

1.  Toast the chopped walnuts in a 350F oven for 8 to 10 minutes, or until
golden brown. Watch them carefully as they burn easily. Set aside.

2.  Cut the potatoes into halves. Scoop out the potato pulp, being carful
not to tear the shells. Maxh pulp well and set aside in a covered bowl.
Keep potato shells warm.

3. Heat the corn oil in a skillet. Add the chopped green onions and cook
over low heat until tender, about 10 minutes.

4. Combine the yogurt, curry powder, chutney, mashed potatoes, lamb and
walnuts, and add to the cooked onion in the skillet. Mix well and heat to
serving temperature.

5. Heap the mixture into the warm potato shells. Serve with an assortment
of classic condiments if desired.

The same book has recipes for Ham Quiche Spud, Stuffed Spud Stroganoff,
Gravlax Stuffed Spud....

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From: Brewer <brewer[at]cybertime.net>
Date: 13 Sep 97 11:52:36 -0800
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Potatoes topped with chili and cheese are good. And if you are sick of cheese
you can leave it off. Bacon bits are another good topping. So is salsa.

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From: Kitchen Secrets <kitchensecrets[at]prodigy.net>
Date: Sun, 14 Sep 1997 16:54:32 -0500
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Southwest Chicken Stuffed Potato

4 large baking potatoes
1 green bell pepper, cut in 1/2" pieces
1/2 cup coarsely chopped onions
2 tablespoons vegetable oil
1 package taco seasoning mix
2 cups cubed cooked chicken breast
1/2 cup shredded Colby/Jack cheese
1 4 oz. can diced green chilies
1 cup salsa
sour cream, optional

Scrub potatoes with a brush. Prick skins with a fork. Place potatoes in
microwave-safe 9-inch pie plate. Micro-cook on 100% power for 15-18 minutes
or till tender, turning dish twice. Meanwhile, in a medium saucepan cook
bell pepper and onion in hot oil over medium heat till tender. Add taco
seasoning. Cook and stir for 1 minute. Stir in chicken and green chilies.
Add salsa.

Cut a lengthwise slit in the top of each potato. Press potatoes open. Divide
chicken mixture among potatoes. Top with cheese.

Cover; cook on high 5 to 7 minutes or till heated through. Serve with sour
cream, if desired.

Note:  if you don't have large potatoes, or would like large ones, cut off
one rounded end on two smaller potatoes.  Place the cut sides together and
cut a slit in the top as though it is one potato. "Smush" it together...it
looks like one potato!!

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From: mtzeng[at]ucs.indiana.edu (Mimi W. Tzeng)
Date: 13 Sep 1997 23:15:24 GMT
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Well, last night I had a baked potato for dinner. It included
sauteed garlic, onions, and mushrooms, parboiled broccoli, grated 
cheddar cheese, sour cream, butter, and black pepper. That's probably 
overkill, but I really like it. ;) 

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From: Mike Walsh <c2y8n5nb[at]coastalnet.com>
Date: 14 Sep 1997 05:00:06 GMT
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The way I BBQ them is to first microwave until almost done, then cut open
just like you'd get ready to stuff it.  Put into heavy aluminum foil.  Fill
with chopped onions and drench in beef bullion soup.  Close the foil and
finish on the grill for 20-30 minutes.  Low fat and most people usually
like them.

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From: carol-arie[at]usa.net (Damsel in dis Dress)
Date: Sun, 14 Sep 1997 05:43:27 GMT
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Mike Walsh spake unto us, saying:
=The way I BBQ them is to first microwave until almost done, then cut open
=just like you'd get ready to stuff it.  Put into heavy aluminum foil. Fill
=with chopped onions and drench in beef bullion soup.  Close the foil and
=finish on the grill for 20-30 minutes.  Low fat and most people usually
=like them.

Whoa!  Sounds fabulous!  We're leaving for the store momentarily, and
will pick up potatoes for grilling tomorrow!  Thanks!!!!!!!!!

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From: sis747[at]webtv.net (DENISE BROWN)
Date: Sun, 14 Sep 1997 12:27:32 -0500
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I like to put cottage cheese on my baked potato. mmm good

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From: Doug DePrenger <doug_d[at]sdd.hp.com>
Date: 15 Sep 1997 22:20:06 GMT
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I use salsa.

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From: carol-arie[at]usa.net (Damsel in dis Dress)
Date: Sun, 14 Sep 1997 22:43:38 GMT
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We had them for dinner tonight, and we both have very happy tummies
right now.  The 'taters weren't very lowfat when we were done with them,
though, as we added shredded cheddar cheese and sour cream with chives.
The broth makes for a very moist, flavorful potato.  

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From: zedapoo[at]hotmail.com (L.C.)
Date: Mon, 15 Sep 1997 03:04:23 GMT
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Kitchen Secrets wrote:
>Southwest Chicken Stuffed Potato
>4 large baking potatoes
>1 green bell pepper, cut in 1/2" pieces

I combine chedder lemon, pepper and a WHOLE BUNCH of lemon.  the
lemon gives it a different flavor all together.  I guess you could use
lemon,pepper and butter, if you are sick of cheese. How can you be
sick of cheese???? <G>

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From: Linda Johansen <ljohan[at]att.net[at]postoffice.worldnet.att.net>
Date: 15 Sep 1997 13:26:26 GMT
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We often make meals out  of filled baked potatoes.  Favorites are chicken 
and gravy (some like brocolli) and my favorite, barbeque sausage.
If you just want a condiment, try salsa.  Here in TExas it seems to go on 
almost everything.


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