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Old 10-06-2006, 02:58 PM   #11
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PA Baker,
Yummmmmmmmm. LOVE potatoes and am always looking for new ways to serve 'em up. I never get tired of the spud. This sounds perfect for me. Thanks for sharing!
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Old 10-06-2006, 09:36 PM   #12
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Thank you for starting this thread PAbaker. You are so right about stuffing potatoes. I normally stuff them with very finely chopped onion and a sharp cheese. Cream, butter and so on. Also I cut a rim, about 2/3rds the way up. They rise slightly from the 'tato, and make taking the tops off very easy, without compromising the integrity of the 'shell'. It makes a 'rim'. I only cut about 1/4" all around. Also I like to add whole egg to get souffle Taties, but they have to be served fairly promptly. To my mind, a good tatie with salad and soup is a whole meal. Maybe very carefully prepped fresh fruit salad with icecream, whipped cream, and or pouring cream makes a a lovely dinner.

The notion of club sandwiches is very different between the US and us. We call club sandwiches a very light and savory sandwich. Fresh, thinly sliced bread, buttered each side, (except the outside) and layered. I only do two layers, otherwise too hard to eat. Ham and curried eggs. Very finely cut iceburg lettuce and smoked salmon. Corned beef sliced with piccalilli, and sliced artichokes. Mashed sardines with chipped onion and cream cheese. etc. Never a crust in sight, and Never toasted.
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Old 10-06-2006, 10:54 PM   #13
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For my favorite stuffed potato, I take the inside of the potato out, mash it with butter, cream and crab. Then I put it back in the skin, top it with some shredded cheddar and heat it in the oven until the potato is hot and the cheese is melted.
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Old 10-06-2006, 11:10 PM   #14
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We all love twice baked potatoes and make a game of trying to do a different version each time we do them..I've picked up some wonderful ideas here today So I'll share one my kids, DH and I like.
large potato baked cut in half, scoop out the insides and mash with butter,salt,pepper, to this we add some crisp fried pancetta, sauteed garlic,onion or chivess,chopped flat leaf parsley,a little parmesan and some either mascarpone or cream cheese mix altogether and heat through in oven...

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Old 10-07-2006, 10:55 AM   #15
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Oh, halfbaked and kads, your ideas sound wonderful! I was just telling DH I needed to pick up some potatoes--now I know what I'm going to do with them!
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Old 10-07-2006, 11:41 AM   #16
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Our minds are going the same direction today Pa I'm planning baked taters for our sunday meal tomorrow..Now all I have to do is find 12 big one and some good crab.
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Old 10-20-2006, 12:57 PM   #17
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Hey Folks,
I finally tried this awesome recipe as we've had just about enough cool and chilly rain that I couldn't forgo the potato any longer! ....DELICIOUS!

This kind of recipe begs to be personalized too - I think I'll try a little garlic in with the onion as well (though it's just a delight as is.) Thanks again for sharing!
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