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Thursday, 31 January 2013

Twice Baked Stuffed Potato with Yams

By: Miriam Borys

Yield:  4 Over Stuffed Potato halves (plus 2 potato skins to turn into an appetizer)


3  large russet potatoes
1   medium large yam
2 Tbsp. cilantro (diced) - green onion would work well here too

1/2 cup chicken stock 
salt & pepper to taste

1/4 - 1/2 cup olive oil 
1 tsp. salt
1 tsp. pepper


Preheat oven to 375 degrees F (190 C)
Wash potatoes well under cold water.
Dry potato with a clean cloth.    
Add olive oil, 1 tsp. salt & 1 tsp. pepper to a large bowl. Mix well.
Place potatoes in oil and coat evenly and then place on a foil lined baking tray.                                                 
Clean yam and remove any blemishes.
Place the yam in the oil and coat and also place on the same baking tray.
Place on a rack in the oven and bake for 60 - 70 minutes depending on the thickness of the potatoes.
When a paring knife inserted into the middle of the potato goes in easily the potatoes and yam are done.
Remove from the oven and allow to rest on the counter to cool down slightly.
Cut each potato in half lengthwise which gives you 6 half potatoes. 
Working on one half of a potato at a time, use a paring knife (be very careful not to cut yourself) to cut around the potato, 1/4 of an inch from the edge of the jacket as a guide to how much potato you want to remove.
Scoop the potato out of the jacket leaving the 1/4 inch ridge which will keep the potato from collapsing in on itself.
To ensure I have enough potato to over stuff 4 potato halves I use the potato filling from all the potatoes but only stuff 4 of the halves.  (The remaining potato jackets can be sliced, and garnish with cheese. Bake until cheese is melted and serve potato skins as an appetizer) 
While the yam is still hot, carefully peel being careful not to take any of the flesh part of the yam with the peel.
Combine potato bits and yam in a bowl. Season as desired with salt and pepper.
Mash with a potato masher or a fork.  This does not have to be smooth like mashed potatoes but can be if that is the texture you desire.
Wash and chop cilantro. Add warm chicken stock (or vegetable stock) to the mashed potato/yam mixture. Mash or stir until it is well mixed.
Scoop mashed mixture into the scooped out potato halves. Garnish with cilantro and hold in the fridge until dinner time.
To heat, place on a baking tray again and reheat for 30 minutes in a 350 degree oven.
These potatoes make dinner prep so easy as planning ahead and baking the potatoes the day before is always an option.

Chef Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'

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