Recipes for Shabbat
By Eileen Goltz
There are nights when the only thing on my mind is how to make a fast and easy and nutritious meal for a family that already past hungry and moved on to starving. That's the night I grab my stuffed baked potato recipes and everyone pitches in. In as little as ˝ hour we can have a delicious hot and hearty meal on the table and everyone can custom make their own potato entree to suit their own particular taste. (You can make most of these potato recipes up to two days ahead of time.)
As short a time ago as five hundred years, the potato, (yes it is a member of the nightshade family), was thought by some to be poisonous. Round about the 16th century, Sir Walter Raleigh planted potatoes on his property in Ireland and began promoting them as a safe and inexpensive food for the masses. Long story short, potatoes became acceptable for everyone to eat and from there we quantum leap to today where potatoes are grown the world over. Not surprisingly the average American is eating about 41 pounds of them (in various forms) a year. In America, the four most popular categories available are the russet, long white, round white, and round red. The russet potatoes are most commonly used for baked potatoes.
When getting ready to make a stuffed baked potato you
need to choose potatoes that are firm and blemish free. Before you bake the
potatoes, scrub the outside very well and then use a fork to poke a few
holes in the potatoes. If you have the luxury of time preheat oven to 400.
Oil the outside of the potato with a little oil and place them on a baking
sheet. Bake the potatoes for about an hour or until done. You can, however,
microwave them if you want to cut the prep time in half. When I microwave my
potatoes I usually put them in the oven at 400 for about 10 minutes just
before I want to serve them to crisp up the skin. I encourage everyone to
eat the skin (after it has been properly cleaned of course) as that is where
most of the nutrients are. To microwave baked potatoes place the potatoes on
a paper towel. Position them in an "X" formation. Cook on high for about
12-15 minutes. After about 6 minutes, flip the potatoes over and continue
cooking. The potatoes will be very hot, so use pot holders to remove them
from the oven or microwave. Let the potatoes cool until you can touch them.
Heat oven to 400. Prick potatoes several times with fork. Place in microwave oven, four at a time; cook 18 to 22 minutes. If using a standard oven, bake 60 minutes, or until potatoes are softened and cooked through. Let the potatoes cool 15 minutes. While potatoes are baking place the oil in a skillet. Add the onion and cook until softened, about 1 minute; cool. Slice open skin from each potato; carefully scoop out pulp, leaving shell intact. Place pulp in large bowl, mash, and stir in the onion, broccoli, sour cream, butter, salt, and pepper... Stuff potato shells with vegetable mixture. Sprinkle tops of potatoes with cheese. Place the potatoes in oven and bake 15 minutes, or until cheese melts and potato is heated through. You can make these potatoes up to 2 days ahead of time. Prepare to the point where you sprinkle the cheese over the top. Cover with plastic wrap and store in the refrigerator. Bake on a cookie sheet at 400 for 20 minutes until hot throughout or microwave until heated through. Serves 4. This recipe can be doubled or tripled.
Heat oven to 400. Prick potatoes several times with
fork. Place in microwave oven; cook 18 to 22 minutes. If using a standard
oven, bake 60 minutes, or until potatoes are softened and cooked through.
Let the potatoes cool 15 minutes. Bake potatoes, scoop out pulp leaving a
1/4 inch rim. Mix the pulp with the salmon, Tabasco, Worcestershire sauce,
yogurt, green onion and salt and pepper and ground pecans and fill the to
potato skins. Sprinkle the top with the shredded mozzarella cheese and bake
until hot, approx. 15 to 20 minutes. You can make these potatoes up to 2
days ahead of time. Prepare to the point where you sprinkle the cheese over
the top. Cover with plastic wrap and store in the refrigerator. Bake on a
cookie sheet at 400 for 20 minutes until hot throughout or microwave until
heated through. Serves 4. This recipe can be doubled or tripled.
Preheat oven to 425. Pierce the skin of the potatoes
with a fork. Microwave on HIGH for 12 minutes. Place the partially baked
potatoes in the preheated oven and bake for 15 minutes. Slice off potato
tops, and then scoop out the bulk of the interior of the potato being
careful to leave the potato skins intact. In a medium bowl, mash the removed
potato and set it aside. In a small skillet heat a small skillet over medium
heat, stir in butter. Saute onions in the skillet until tender, about 5
minutes. Combine onions, red pepper, stir fry vegetables and ranch dressing
with the mashed potato. Mix well and set aside. Brush the outside of the
potato skins with a little oil. Spoon the vegetable potato mixture into the
skins. Arrange stuffed potatoes on a cookie sheet. Bake potatoes for 15
minutes in the preheated 425 oven, or until heated through. Season with
salt, pepper, and parsley. Makes 4 servings this recipe can be doubled or
Position rack in center of oven and preheat to 350°F.
Line baking sheet with foil. Pierce potatoes in several places with fork;
place on prepared baking sheet. Bake until potatoes are tender when pierced
with fork, about 55 minutes. Cool slightly.
Position rack in top third of oven and preheat to 425.
Pierce each potato several times with toothpick. Bake on rack until tender,
about 1 hour 10 minutes (or microwave for about 20 minutes). Transfer
potatoes to work surface. Maintain oven temperature.
© Eileen Goltz 2003