I ended up serving some stuff baked potatoes for supper. These were
baked in the oven, halved, insides scooped out and mashed with feta,
chopped spring onions and some fresh diced chili (not over hot). The
mixture was then put back into the skins and returned to the oven to bake

Result wasn't that exciting but it did make me think that it would make
a different side dish to be served with something like lamb chops.

Steve

Steve Y wrote:
>
> I ended up serving some stuff baked potatoes for supper. These were
> baked in the oven, halved, insides scooped out and mashed with feta,
> chopped spring onions and some fresh diced chili (not over hot). The
> mixture was then put back into the skins and returned to the oven to bake
>
> Result wasn't that exciting but it did make me think that it would make
> a different side dish to be served with something like lamb chops.

I don't see any fat in there, except a little bit from
the feta. I think they'd be much better with butter or
olive oil in the mixture. Some bacon would be nice, too.

Steve Y > wrote in message
...
> I ended up serving some stuff baked potatoes for supper.
> These were baked in the oven, halved, insides scooped
> out and mashed with feta, chopped spring onions and
> some fresh diced chili (not over hot). The mixture was
> then put back into the skins and returned to the oven
> to bake

Sounds like twice-baked potatoes with feta instead of cheddar, not
that your variation wasn't, but that's the first thing I thought
of with your description.

Try adding some cracked pepper next time. They'd also be good
served with pizza steak (marinated London broil) and a green
salad.

The Ranger

Should have been more explicit

I normally do stuffed baked spuds with cheddar and real onion, with some
grated cheese on top. Tonight I just wanted to try something different
and used the feta as I had that to finish up.

As my original post was titled, it failed as a snack but would be an
interesting side dish

Steve

PS My other version of baked spuds is to use the same beef mince
preparation as I'd use for cottage pie and mix that with the insides of
the spuds before rebaking



anger wrote:
> Steve Y > wrote in message
> ...
>>

Steve Y > wrote in message
...
> PS My other version of baked spuds is to use the same
> beef mince preparation as I'd use for cottage pie and mix
> that with the insides of the spuds before rebaking

Or even some sausage in place of that minced beef! Lunch today!

The Ranger

In article >,
Steve Y > wrote:

> I ended up serving some stuff baked potatoes for supper. These were
> baked in the oven, halved, insides scooped out and mashed with feta,
> chopped spring onions and some fresh diced chili (not over hot). The
> mixture was then put back into the skins and returned to the oven to bake
>
> Result wasn't that exciting but it did make me think that it would make
> a different side dish to be served with something like lamb chops.
>
> Steve

Sounds like a side to me, not a snack. I've had lousy luck making those
-- my potato filling was like gluey goop.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com;pics of my no-knead bread posted
Laissez les bons temps rouler!

As a main dish, I think you need large potatoes, a meat filling that
isn't too wet to begin with and then a pass under the grill to get a
crispy topping . That way you get the crunch of the topping , the
softness of the filling and the diffrent texture of the skin.

What we had tonight wasn't that but it has given me ideas of a
"reasonably" fat free but tasty side dish

Steve

Melba's Jammin' wrote:
>
>
> Sounds like a side to me, not a snack. I've had lousy luck making those
> -- my potato filling was like gluey goop.
>

Steve Y wrote:

> I ended up serving some stuff baked potatoes for supper. These were
> baked in the oven, halved, insides scooped out and mashed with feta,
> chopped spring onions and some fresh diced chili (not over hot). The
> mixture was then put back into the skins and returned to the oven to bake
>
> Result wasn't that exciting but it did make me think that it would make
> a different side dish to be served with something like lamb chops.
>

We have beenknown to remove the innards of baked potatoas and smash them up
with grated cheddar, butter and grated Parmesan, top with more Parmesan and
broil until a nice dark golden colour. That is delicious. I don't see it
happening with Feta.

"kilikini" > wrote in message
...
> Steve Y wrote:
>> I ended up serving some stuff baked potatoes for supper. These were
>> baked in the oven, halved, insides scooped out and mashed with feta,
>> chopped spring onions and some fresh diced chili (not over hot). The
>> mixture was then put back into the skins and returned to the oven to
>> bake
>> Result wasn't that exciting but it did make me think that it would
>> make a different side dish to be served with something like lamb
>> chops.
>> Steve
>
> I make double-stuffed potatoes as a main dish for dinner a LOT. I'm
> thinking that maybe you just didn't have enough moisture in the insides.
> I usually add butter, sour cream, cheese, bacon or ham, broccoli and
> whatever other veggie I have on hand and then broil the potato until the
> top is golden. It's creamy that way; like mashed potatoes, but placed
> back in it's crispy skin. Oh, and I only bake the potatoes using a
> standard oven so that the skins *do* get crisp which allows you to scoop
> out the insides more easily with less tearing. Great, now I've got a
> craving!

Yes, they need to be really moist. Mine are almost runny they are so moist.
I do mine with rice milk, nutritional yeast, olive oil, chives or green
onions, salt and plenty of black pepper. After overstuffing them, I
sprinkle with Sweet Hungarian Paprika. Yum!

In article >,
"kilikini" > wrote:

> Julie Bove wrote:

> > Yes, they need to be really moist. Mine are almost runny they are so
> > moist. I do mine with rice milk, nutritional yeast, olive oil, chives
> > or green onions, salt and plenty of black pepper. After overstuffing
> > them, I sprinkle with Sweet Hungarian Paprika. Yum!
>
> Yours sound good, too, Julie! I never thought to sprinkle with the paprika.
> I'm going to have to try that next time.


Paprika is good, cayenne is better. My wife tends not to salt when
cooking. She'll add salt at the table, I'll add Tony Chachere's. It
has just enough cayenne for me.

And I like mine chunky. We often put steamed broccoli in ours for a
whole meal. A long time ago, we had a child care person who was
vegetarian. When she served her kids broccoli, they wouldn't eat it.
So she served them "trees" instead, and they happily ate it.

--
Dan Abel
Petaluma, California USA