Target Health Blog

Potato Feast Fest

October 15, 2018

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Target Healthy Eating
Source:

Pretty to present and ohhhhhh so tasty. Easy to make, as well. Maybe you'll serve these on Thanksgiving or any festive occasion. Or, how about next week. Jules gives my recipe 5 stars. He loves to grab one from the fridge and eat as a snack. ©Joyce Hays, Target Health Inc.
Fun to make and attractive to look at. ©Joyce Hays, Target Health Inc.
Last week we had these festive potatoes with the most tender center cut fillet mignon and a mushroom marsala sauce, accompanied with Paul Hobbs cabernet and a toast to BFF. Life doesn't get much better! ©Joyce Hays, Target Health Inc.
You see everything before you taste it. Therefore, it make sense to use color and design to whet the appetite. ©Joyce Hays, Target Health Inc.

Ingredients

3 or 4 red potatoes, the largest you can find

3 garlic cloves, squeezed (through garlic press)

3 chopped scallions, some for cooking, some for garnish

1 cup gruyere, grate it yourself

1 cup cheddar, grate it yourself

1 jalapeno, seeded, then well chopped

1 teaspoon curry

Extra olive oil for cooking

1 red onion, sliced on a mandolin, for garnish

Just these few fresh ingredients, are needed for my new potato recipe. The results are delicious and so colorful. ©Joyce Hays, Target Health Inc.

Directions

1. Preheat oven to 375 degrees

2. Scrub the potatoes, rub skins with olive oil and bake them, the way you usually would. Cover with foil or not.

3. Bake for one hour or after poking a potato with a fork, the fork goes in and comes out easily.

Glistening with olive oil and going into the oven. Put a tiny bit of olive oil in bottom of pan. ©Joyce Hays, Target Health Inc.

4. While potatoes are baking, do all the squeezing, chopping, seeding, grating, slicing. And put everything into a large mixing bowl.

Slicing the red onion on the mandolin, then set aside. This is for garnish, so don't add these onion slices to the mixing bowl. ©Joyce Hays, Target Health Inc.
Put onion slices on plate and set aside. ©Joyce Hays, Target Health Inc.
Jalapeno seeded and now getting chopped. ©Joyce Hays, Target Health Inc.
Two cheeses getting grated. ©Joyce Hays, Target Health Inc.
After, cutting, squeezing, grating, add everything to a large mixing bowl, including some of the scallions, the ground curry and garlic; then combine very well, so that ingredients are well combined. You want that garlic to be well distributed. ©Joyce Hays, Target Health Inc.
Stir everything in the bowl, very well. ©Joyce Hays, Target Health Inc.

5. After potatoes are done, cut each in half and scoop out all the flesh and put into a mixing bowl. In the potato shell, leave about an 1/8 of an inch of flesh, next to the skin, to keep the shell supportive.

6. After filling each empty potato shell with the stuffing, add 1 red onion ring on top of the stuffing and return the stuffed potatoes to the oven.  Oven should be set at 375 degrees.  Bake for another 20 minutes.

7. Remove potatoes, place on a serving platter (use an oven mitt, if they're too hot to handle) and garnish with the chopped scallions.

8. Serve and enjoy!

Potatoes baked, out of oven, and cut in half. ©Joyce Hays, Target Health Inc.
White flesh of the potatoes has been scooped out and put into the mixing bowl. ©Joyce Hays, Target Health Inc.
When you scoop out the baked potato flesh, add all of it to the mixing bowl and mix well to combine all the ingredients. This is your delicious stuffing for the potatoes. ©Joyce Hays, Target Health Inc.
Using the same baking pan, with tiny drop of oil on bottom, fill each potato half with the stuffing in the mixing bowl. ©Joyce Hays, Target Health Inc.
Top each potato with one slice of red onion, before going into the oven. ©Joyce Hays, Target Health Inc.
Going back into the oven. ©Joyce Hays, Target Health Inc.
Out of the oven. Final touch, scallion garnish. ©Joyce Hays, Target Health Inc.
We started our meal with chopped chicken liver on tiny French baguettes. A choice of chilled Pouilly-Fuisse or Paul Hobbs cabernet. Then came the garden fresh salad. ©Joyce Hays, Target Health Inc.
Our relatives from Germany asked for seconds. The potato feast recipe was in their honor, served with chicken thighs, roasted with carrots, mangos and many spices (last week's recipe). ©Joyce Hays, Target Health Inc.
Here is our jello cake dessert. We topped it with cool whip. ©Joyce Hays, Target Health Inc.
Paul Hobbs (Napa) cabernet is our recent “go-to“ red. It is liquid velvet caressing your nose, throat and a glorious finish. ©Joyce Hays, Target Health Inc.

From Our Table to Yours

Have a great week everyone!

Bon Appetit!

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