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entertaining by the bay

casual cooking and living

Twice As Naughty Baked Potato
Serves 6-8

6 russet potatoes
1 tablespoon olive oil
3 tablespoons unsalted butter
3 tablespoons mayonnaise
½ cup whole milk
½ cup scallions, chopped
2 cups grated sharp cheddar cheese
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
3 tablespoons chives, chopped
Preheat over to 350 degree F. Sprinkle potatoes with olive oil and spread to coat the potato. Wrap each potato in aluminum foil and bake in the oven for 1 to 1 ½ hour until potatoes are tender. Remove from oven and let cool until you can touch. Cut each potato in half with a serrated knife and scoop out the potato from each half into a bowl , leaving the outside skin in tack. To the bowl with the potatoes add butter, mayonnaise, milk, and beat with an electric mixer until fluffy. Fold in the scallions, salt and pepper. Fill each potato skin with the potato mixture. Place onto a baking sheet and top the stuffed potatoes with grated cheese and paprika. Bake in a 350 degree F oven for 15-20 minutes, until heated through and cheese is melted. Remove from oven, sprinkle with chives and serve warm.

Montasio cheese is a wonderful slightly sharp cheese from the Fruili-Venezia Guilia region in Italy. It is frequently served fried in pieces until crisp this is know as Frico. This version is a simple take on this to make lovely appetizer in the fall when sage is plentiful.