Wednesday, November 10, 2010

Must Go Blue Cheese Stuffed 'Taters

Start with a vision
Ok, you know me by now that steak was on sale this week at the grocery store. So my Wednesday vision is dinner for two, nice sirloin (plenty thick), mushrooms, red wine. I don't know why we think that a great grilled steak, some mushrooms and a potato is so special that we can only go out to get it, or indulge when it is good grilling weather. We can do this at home people! Get yourself a good grill pan, start on the stove and finish in the oven. It works when outside grilling is just out of the question, brr too cold or too dark.  None of this is challenging to prepare and reaps rewards in delicious flavors.
Cast Iron Grill Pan and A great cut of sirlion = Great Meat!

Put something green on your plate!
Artichokes with garlic, onions and olive oil
Papa always said for a complete dinner you need add something green to round out the colors on our plate. Tonight we have beautiful seasonal fresh artichokes fresh from the farm. We live so close to Castroville, CA (Artichoke Capital of the World) so we can have these often. Be sure when you choose yours that the leaves "talk" to you with a nice squeek when you squeeze them and the leaves are moist and green. Don't let the thorns prick you - easy to trim of with kitchen scissors.

Gots to have my Tater!
Must Go Blue Cheese Stuffed 'Tater
To add a little twist to the standard baked potato with toppings I started checking out the "must go" list of ingredients in the fridge. Awesome, I have stuff! (Note to self... thin out the condiments so I have more room for food.) This fridge diving adventure produced a winning accompaniment for my side. Viola, a stuffed baked potato, quickly put together with the help of the microwave. On the plate, a great steak, and great potato,  my mid-western born husband truly believed I was possessed.

Okay, is this crazy or what? But one huge "Costco sized" potato is the basis for my stuffed potato for two. I used leftover blue cheese crumbles, monterey jack cheese to get my inspiration juices going.

Must Go Blue Cheese Stuffed 'Taters
Serves 2
You can adjust the ingredients for a larger crowd.
1 large russet potato, microwave on high for 5 minutes. Cool so you can handle, cut in half.
Scoop out potato flesh in medium sized bowl.
Add Ingredients
2 tablespoons sour cream
1 tablespoon butter (or margarine)
2 tablespoons finely diced shallot
1 clove garlic, minced
1/8 cup blue cheese crumbles
1/4 cup monterey jack cheese
pinch paprika
salt and pepper to taste
Preheat oven to 350 degrees
Combine potato flesh and ingredients in bowl, mash and mix thoroughly.
Spoon potato mixture back into potato skins, rounding over the top. Sprinkle with paprika.
Bake in oven 15-20 minutes until heated through and browned a bit on top.


  1. That looks really yummy. Perfect for a cold Fall day. Love the new self portrait. Watching the pot... indeed! : )

  2. I really liked the artichoke and potatoes best. The new pic is a chuckle for sure.

  3. Outstandingly yummy fare! I love the blend of cheeses and sour cream in your stuffed potato, Robin! (I also collect too many condiments, they are hard to resist, esp when exotic):)


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