Deconstructed Baked Potatoes



This was going to be a twice cooked mashed potato recipe, but my potato masher and I were having a disagreement ... I wanted to mash potatoes, it wanted to collapse.  We haven’t come to an agreement yet and rumor has it that there’s a replacement being recruited.  So, as with most recipes, I modified it to suit my needs and with yummy results.  
Ingredients:
10 medium sized red potatoes - quartered
1/2 lb bacon, chopped
1/4 cup butter
2 cloves fresh garlic - minced
1 tsp fresh dill - chopped
1 tsp montreal steak spice
1 cup shredded cheddar/mozza blend
Directions:
Put two inches of salted water in the bottom of a large pot and add quartered potatoes.  Bring to a boil, reduce to medium and cook for 20 minutes or till soft.
Meanwhile, sauté bacon till crispy and set on paper towel to remove fat.  
When potatoes are cooked, drain and place in a large casserole dish.  Place the butter in the pot used to cook the potatoes and over medium heat, melt the butter.  Add garlic, dill and steak spice and sauté until garlic is cooked.  Pour butter mixture over the potatoes, add bacon and top with shredded cheese. Place in a 400 F oven for 10 to 15 minutes to melt the cheese.

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