Second Time's the Charm: Creamy Twice Baked Potatoes

When I saw this post by Chef John, I knew this was exactly what I was going to make for my sister and her husband when they were over for dinner. I was surprised on how easy they were, although time consuming to bake large potatoes. They are so versatile and I made two flavor mixes, one was with dill and one with cheese chives, and chili powder, my fav mashed potato mix. I wanted to try a garlic one, but the rest of the food was very garlicky and I had spring onions I needed to finish up.

These are very nice when you have a small number of people over and can make 1 potato for each person. I loved that they looked so fancy after they were baked and tasted phenomenal. These were as big a hit as my roasted sweet potatoes. 

Ingredients:

- Baked potatoes, as many as you need

- 1/2 stick butter [I used this for 6 potatoes, adjust to your amount]

- Salt, pepper and any flavorings you like

Some flavoring ideas are:

- Garlic, paprika

- Spring onions,  cheese and chili [I've tried this!]

- Dill, and onions

- Mushrooms, onions and celery [sautee them first], this would be a good gluten free 'Stuffing' flavored option.

Preparation:

 

Bake the potatoes in the oven, in foil, make sure to make slits in the potato so they don't explode. They will take time in the oven, and the larger the potato the longer it will take.

After they are ready, allow to cool until they are easy enough to handle, and cut off the tops, so about 1/4th of the potato. Keep the tops.

Carefully, scoop out the insides in a bowl, mix in the rest of the ingredients and mash well.

Place the tops back in the bottom of the potatoes then scoop in the mix, and put them back in the oven to brown the tops.

Enjoy!

What is a fancy potato dish that you like?

Pumpkin Soup: Warm your Tummy!

It is not a secret that I absolutely love pumpkin, and I use it from soup to nuts. But in between bites of my pumpkin pie,  I like to have a savory, and less fattening, pumpkin treat. What better to make then soup for these chilly winter days?

I was lucky to find Hokkaido pumpkins in my local Carrefour, but since then they have disappeared  I have used normal pumpkin, and canned also and the soup was also very good. But there is something about roasted creamy nutty Hokkaido pumpkin that makes me want to find more!


Inspiration came from flipping through Nigella Lawson's, one of my favorite cooks, Nigella Express, and a very old New York Times cookbook which was my mothers.











Ingredients:

- 3 small Hokkaido pumpkins [alternatively I use a big can of Libby's pumpkin]
- One onion, roughly chopped
- 1 cup cooking cream [or use half milk, half cream]
- Dash of nutmeg
- 1 liter of water or chicken stock
- Salt to taste
- Small amount of oil or butter for sauteing the onions







                                                                             Preparation:

- Heat your oven on a high setting, half your pumpkins, cleaning out the insides.
- Place them face down on a pan, and put in the oven for 30- 45 min
- Take out the pumpkin halves, and scoop out the flesh with a spoon. be careful they will be very hot!
- In a pot, sautee the onions with salt [to make the onions release their water] and your oil/butter, until they are translucent
- Add in the pumpkin and the water/stock.
- Stir and allow to boil for 10 min
- Puree with a hand, in bowl mixer, and add in the cream and nutmeg
- Enjoy!




What is your favorite winter soup?