Saturday, March 10, 2012

GPAC No Hassle(back) Potatoes

I've posted potatoes like these before, Herb or Herbed? Potatoes. These potatoes are so easy, you can assemble the night before and bake them up the next day.  I don't make a lot of baked potatoes because they take forever to cook sometimes. That, and we don't really eat a lot of potatoes. I didn't grow up eating them so I never think to get them. 
To make things easier and faster I precook my potatoes. You can do that in the crock pot- like this, in the oven, or in the microwave. I didn't cook them until mushy, just tender. Once the potatoes are cooked you're more than half way done.
I used regular baking potatoes but I prefer Yukon golds, they are so creamy. Or  Red potatoes. For the bacon, I like it crisp. So cooking it first makes sure of that. Also sliced cheese will make your life so much easier than the shredded.
These can be made ahead and frozen, or kept in the fridge to bake before serving.
*Someone mentioned doing this with sweet potatoes, it could work depending on how thick the skins on your sweet potatoes are. You could also peel the skin off of the top half of the sweet potatoes. Stuff with brown sugar, cinnamon, butter, pecans, and marshmallows. Then slide into a sugar coma.

Here's the method, the recipe follows. Enjoy!
Cooked potatoes.
Slice potatoes across the top. Use a wooden spoon as a guide so you don't cut through to the bottom. Keep the potatoes intact.
Pour about 1 teaspoon of butter or so, over each potato. Make sure you get butter inside the potato. ( If you want to use the bacon renderings, stir about 2 teaspoons of that into the butter mixture.)
If you only have shredded cheese, throw all the spices in the cheese bowl and mix it up.
Mix the salt, pepper, chili and garlic powder together.
Sprinkle the spices on to the potatoes, make sure you get between the cut sides also.

Assemble potatoes. Pair the cheese with jalapeno slices and put them in the potatoes on every other cut. Put bacon and onions in the remaining cut areas.
Bake the potatoes in a 375 degree oven to heat the potatoes and melt the cheese.
Sprinkle with chives to serve.
I baked this batch in the same pan I baked my bacon in. That's why there is foil there.


GPAC No Hassel(back) Potatoes
 3-4 potatoes, cooked skin on and whole until fork tender but not mushy
4-5 slices cooked bacon, renderings reserved (optional)
2-3 jalapeno's thinly sliced into rounds/rings
1/2 of a small onion thinly sliced into half moons
Sliced Colby jack, jalapeno cheese, or cheddar
Chili powder
Garlic powder
Salt
Pepper
4-6 teaspoons of butter melted (or ghee)
Chives


  1. Slice potatoes across the top. Use a wooden spoon as a guide so you don't cut through to the bottom. Keep the potatoes intact.
  2. Pour about 1+ teaspoon of butter over each potato. Make sure you get butter inside the potato. (If you want to use the bacon renderings, stir about 2 teaspoons of that into the butter mixture.)
  3. Mix the salt, pepper, chili and garlic powder together.
  4. Sprinkle the spices on to the potatoes, make sure you get between the cut sides also.
  5. Assemble potatoes. Pair the cheese with jalapeno slices and put them in the potatoes on every other cut. Put bacon and onions in the remaining cut areas.
  6. Potatoes can be wrapped very well and frozen at this point. Or put them in the refrigerator overnight.
  7. Bake the potatoes in a 375 degree oven to heat the potatoes and melt the cheese, 15-20 minutes.
  8. Drizzle with more melted butter, if desired.
  9. Sprinkle with chives to serve.
* To cook these potatoes in an Instant Pot, wash the potatoes and pierce them with a fork a few times. Place them on a steaming rack with 1 cup of water underneath in the liner of your Instant Pot. Place the potatoes on the rack and cook them on HIGH PRESSURE for 18 minutes, let the pot naturally release pressure for 10 minutes. Then continue with the recipe.

** PS stuff these with whatever you like!
Ham and cheese
Mushrooms, cheese, and ham
Sliced andouille sausage, cheese, jalapenos, onions
Make it a four cheese
Caprese- basil, tomato, mozzerella

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