Make Way for Thespian Potatoes
Posted by Celeste Behe in Food on Wednesday, March 30, 2011 7:06 PM
Most often featured in a supporting role on burger platters, or as a stand-in to bulk up a meal, the potato takes center stage in this production.
And why not? It’s a versatile crowd-pleaser that plays well opposite assertive flavor divas like pesto and barbecued onions. It’s satisfying, inexpensive, easy to prepare, and microwaveable. With all that it has going for it, the potato deserves a wider audience, so let it star on your lunch table. The fans will be clamoring for more.
I like to call them ...
Thespian Baked Potatoes
Bake or microwave potatoes, or use leftover baked potatoes. Choose desired topping(s), and proceed according to directions given.
Cheese and Seeds
Pile cottage cheese atop potato. Sprinkle with roasted sunflower seeds.
Baked Beans and Grated Cheddar Cheese
Invented by the same folks who brought us fish and chips, this combination is uniquely English. Spoon out soft insides of cooked potato and mash with fork, adding butter, salt, and pepper to taste. Add baked beans and cheddar and spoon the mixture back into the potato jacket. Bake at 350 degrees for 10 minutes.
Creamed Spinach
If you don’t already have some on hand, improvise creamed spinach by combining finely chopped cooked spinach with seasonings of your choice, plus just enough heavy cream or evaporated milk to give it a creamy consistency. Flavor and thicken the spinach with a little Parmesan cheese. Follow above directions for mashing, mixing, and baking.
Barbecued Onion
Slice a small white onion and saute until tender. Add ½ tablespoon bottled barbecue sauce and continue cooking until onion is limp. Mound onion atop potato.
Pesto and Egg
Make a cross-shaped cut in the top of the potato. Squeeze sides of potato to widen the cut, and spoon some pesto in and around it. Press a hard-boiled egg through a coarse sieve, or mince by hand. Top pesto with the egg bits.
Serve ‘em up and ... take a bow!
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