On 3/2/2017 4:33 PM, Lee wrote:
> 
> Cooktop Cove
> Preparation Time: 15 minutes
> Total Time: 2 hours
> Serves: 4
> Ingredients
> 4 large russet potatoes
> 3 tablespoons butter, melted
> 1 or 2 tablespoons green onions, chopped
> 1 tablespoon chives, minced
> 1 tablespoon parsley, chopped
> 1 teaspoon salt
> 1 teaspoon ground black pepper
> 1 teaspoon cayenne
> 1 teaspoon garlic powder
> 1 teaspoon paprika
> 1/4 cup jack cheese, shredded
> 1/4 cup white cheddar cheese, shredded
> 1/2 cup cream
> 1 egg yolk
> Directions
> 1. Wash your potatoes to remove any dirt, then place them on a
> tin-foiled covered cookie sheet.
> 2. Drizzle each potato with a few drops of vegetable oil (gently rub in
> oil to lightly coat the skins).
> 3. Cook at 400˚ F for about an hour (or until a knife slides into the
> potato easily).
> 4. Cut potatoes in half, the potatoes will be hot, so use a towel or
> oven mitts to protect your hand.
> 5. Scoop out each potato into a bowl. Remove as much of the potato as
> possible, while leaving the skin intact, do not discard the skin.
> 6. In a bowl, mix your potatoes with butter, green onion, cayenne,
> garlic powder and salt and pepper. Toss in your cheddar cheese and mix
> well. (Feel free to play around with your favorite flavors).
> 7. Add cream and your egg yolk into the potato mixture and mix well.
> Always do a little taste test to make sure you like the flavors and
> correct salt and pepper if necessary.
> 8. Take your potato skins and gently fill with mixture creating a small
> mound
> 9. Use a fork to add a bit of texture to the top of your potatoes, brush
> the tops with a bit of butter and paprika and then place them back in
> the oven for about 20 minutes or until browned.
> 10. Serve with the chopped chives and parsley on top.
> Pro tip: Play around with the flavors. A combination of blue cheese and
> crispy bacon cannot fail when it comes to twice-baked potatoes, for
> example.
Lee; did you perchance send this to the SeaMonkey Support list by mistake?

Regards
Keith
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