6/27/2010

Hannah's Recipe Index
Hannah's Cooking and Baking Hints
A dash, a pinch, imperial or metric? Confused?
Go to this handy converter

My main objective is to bring you many delicious recipes and helpful hints that you can put to use in your own kitchen. I happen to love to cook and good food is one thing that I like to create. So here we go, get out your pots, pans, slow cookers, deep fryers, bread makers, baking paraphernalia or anything else you may have.
Let's get cooking Capreol.
The Ultimate Baked Potato
Here is a special recipe for making a baked potato for your next cook off that will bring rave reviews. I had these served to me at a barbecue gathering and just had to have the recipe. Although you have to put a bit more effort into the preparation of them the end result is fabulous.
  • 4 large baking potatoes
  • 8 slices of bacon
  • 1 cup of sour cream
  • ½ cup of milk
  • 4 tablespoons of butter
  • ½ teaspoon of salt
  • ½ teaspoon of pepper
  • 1 cup of shredded Cheddar cheese divided
  • 8 green onions, sliced and divided

  • Preheat barbecue or oven to 350 degrees
  • Bake potato
  • Place bacon in large deep skillet. Cook over medium heat until evenly brown. Drain,
  • crumble and set aside
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl, save skins. To the potato flesh add sour cream, milk, butter salt, pepper, ½ cup of cheese and ½ of the green onions. Mix with hand mixer until well blended until creamy.
Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes.

Enjoy!

Hannah
Hint

When purchasing a whole chicken look for skin that is cream-to-yellow in colour, never gray or wan. Store it in its original wrap no more than two days in the coolest part of your refrigerator.
"GOOD FOOD IS GOOD FOR THE SOUL"
e-mail Hannah