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Summertime  (Level: 110.9 - Posts: 1122)
Sun, 17th Aug '08 9:43 PM


Oh, no doubt I was loved...but then has anyone ever met a potato that wasn't? I'm enjoyed by so many, for so many reasons, in so many ways...what's not to enjoy? Oh, sure, I can acknowledge that in year's past, I was a real pain, with always needing to be peeled before I could be used. But that was then, and this is now, and very seldom if ever, is my nutrition stripped away by harsh, frantic flicks of some potato peeling contraption. No matter, the same fate awaits, and peeled or not...I'm going to be someone's dinner. My final wish is that I go out (or down) in a blaze of glory. The End.

Ah...a challenge of sorts, so if you want to join in on this post, you will start out with one 8oz, perfectly shaped, freshly scrubbed, Russett baking potato. That's it...the rest is only limited by your expansive creativity as fellow "foodies".

I have asked another "Foodie" member, that shall remain nameless for now, to co-decide which of the suggested preparation and serving ideas submitted reads like a "to die for" potato concoction. It will be deemed the "Going Down In A Blaze Of Glory" winner. Game? Hope so...and OBTW...the nameless co-decider will also submit...

Summertime  (Level: 110.9 - Posts: 1122)
Mon, 18th Aug '08 12:39 PM

Neglected to put a challenge closing date....hmmm, ten day time frame... 8/18 - 8/28.

Summertime  (Level: 110.9 - Posts: 1122)
Wed, 20th Aug '08 1:36 AM

Oh dearest foodies....I'm bumping this thread up to forefront. I hope you'll join in and share your ideas.

Fudypatootie  (Level: 197.1 - Posts: 1302)
Wed, 20th Aug '08 2:27 PM

Still thinking......

Chyenn  (Level: 202.5 - Posts: 1332)
Wed, 20th Aug '08 3:46 PM

Chyenn's Superb 3-Cheese Baked Potato

1 8 oz. Russet potato
olive oil
sea salt
fresh cracked pepper
2 Tablespoon Parmesan cheese, divided
2 slices thick bacon, chopped
2 Tablespoon onion, chopped
2 Tablespoon cream cheese, softened
1 teaspoon Dijon mustard
1 teaspoon sugar
1 Tablespoon butter
1-3 Tablespoon milk
1 slice swiss cheese

Combine salt and pepper on waxed paper. Pierce the potato several times and brush with oil. Roll in salt and pepper until well coated. Place on a rack in a roasting pan. Bake in oven at 375F until tender. (could take 60 to 90 mins depending on density of potato.)

Meanwhile, fry bacon till crisp, drain on paper toweling. Saute onion until nicely caramelized in bacon fat, drain and reserve with the bacon.

Removed baked potato from oven when tender. reduce oven temp to 350F. Carefully cut a thin slice from the top of potato and scoop out the flesh, leaving just enough for a sturdy shell.

Brush inside shell with olive oil and coat with one Tablespoon Parmesan cheese.

In a small bowl, beat cream cheese, remaining Tablespoon Parmesan, Dijon mustard, sugar and butter until creamy. Add potato flesh and mix in enough milk, a Tablespoon at a time, to make a light, fluffy filling. Add salt and pepper to taste. Stir in reserved onion and bacon.

Pile the filling into the potato shells, top with slice of Swiss cheese. Return to oven until cheese melts and potato is heated through. ENJOY!

Summertime  (Level: 110.9 - Posts: 1122)
Wed, 20th Aug '08 5:09 PM

In a word Chyenn, YUM!

Bushyfox  (Level: 174.4 - Posts: 2403)
Wed, 20th Aug '08 5:26 PM


1 8oz. russet baking potato
1 dessertspoon of butter
1/2 cup shredded cheddar cheese, divided in two
1/4 cup sour cream
1 dessertspoon Ranch salad dressing
1 level tbsp fresh snipped chives
1/2 garlic clove
1 rasher (strip) of lean bacon

1) Cook bacon until extra crispy. Remove bacon and take as much grease off as you can. Crumble bacon into "Bacon Bits" size and set aside for later.
2) Bake Potato at 400°F for 45 min.-1 hour or until tender. Reduce heat to 375F. Cut potato in half and scoop insides of potato into a mixing bowl, saving the skin.

3) In a bowl, mix bacon, quarter cup of cheese, chives, butter, sour cream, Ranch dressing.

4) Spoon mixture generously into the potato skins.

5) Sprinkle the other quarter cup of cheese over top of the potato halves and put in oven at 375°F for 10-15 min.

This serves one person: multiply per number of starving friends/family!!

Summertime  (Level: 110.9 - Posts: 1122)
Wed, 20th Aug '08 5:43 PM

Cut in half...hmmmm. Like that idea. One for now, one for later! Or serves two at one meal, which of course would immediately disqualify both as "foodies"! Or how about, "Oh, I'll just have a half...that's more than enough for me

Chyenn  (Level: 202.5 - Posts: 1332)
Tue, 26th Aug '08 6:41 PM

come on, Foodies!

i know Bev and i aren't the only ones with ideas for dressing up this beautiful spud.....

How about you newest members??

Taco24  (Level: 131.0 - Posts: 589)
Wed, 27th Aug '08 3:32 PM

one 8oz, perfectly shaped, freshly scrubbed, Russett baking potato. ////

German potato salad
9 potatoes, peeled
6 slices bacon
3/4 cup chopped onions
2 tablespoons all-purpose flour
2 tablespoons white sugar
2 teaspoons salt
1/2 teaspoon celery seed
1/8 teaspoon ground black pepper
3/4 cup water
1/3 cup distilled white vinegar

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
Saute onions in bacon drippings until they are golden-brown.
In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

Bbear  (Level: 161.0 - Posts: 2301)
Wed, 27th Aug '08 4:20 PM

Potato Puffs - Made famous by Antoine's Restaurant in New Orleans

*Caution - really needs to be made outside with a gas ring due to high incidence of fire!

One perfect 8 ounce Russet

Slice in 1/4" slices

Put in deep fryer on hot (350) until they just begin to puff.

Pull the frying basket up and CRANK the oil.

When the oil gets to 450 (yea I know that's a no-no, which is why you should be doing this outside)
GINGERLY put them back in until brown.


Taco24  (Level: 131.0 - Posts: 589)
Wed, 27th Aug '08 5:14 PM

I was talking to two students from last year, and they wanted to gab about Ryan Lochte and Michael Phelps as they are both swimmers, and they also have a hughe crush on those two guys. I was distracted, needless to say.

Ok...start again
My baked potato would have: For something different from the usual, or the pulled pork

Fry some chopped bacon. Pour in a can of creamed corn. Heat through.
Top potatoes with this, then sprinkle cheese on.

Fudypatootie  (Level: 197.1 - Posts: 1302)
Thu, 28th Aug '08 12:24 AM

I cannot blame the kids for wanting to talk about Lochte and Phelps. Did you see that 4 X 100 relay?!? Awesome!

So anyway, potato.....

One baked potato
A generous helping of your favorite chili
Lots of shredded cheddar
Bacon pieces
Chopped green onions
Sour cream

Start with the potato and start piling on the other items in desired portions until you have the most awesome chili cheese baked potato known to man! (I used to work at a restaurant and this was one of the cheapest but best dishes for lunch break as I didn't have to charge myself for the extras as they normally came with either the potato or the chili.)

Summertime  (Level: 110.9 - Posts: 1122)
Thu, 28th Aug '08 12:32 PM

I prepared a potato this way for the first time...oh, back in the 1970's. It is versatile with lots of room for making it one of your own "signature creations". Really basic, but presents quite beautifully to serve if you were having a friend or two over for dinner. I baked each potato individually in a small oval baking dish, but would look fabulous on a small platter with a little garnish...fresh parsley, cherry tomato, etc. Whether one, two or more, this is a different, but delicious way to enjoy a "baker".

A perfectly shaped potato is a major factor in how the finished dish looks. I always used pared potatoes and though we now are told the peel is where the nutrients are, I would still remove the peel. I think the potato just looks very pretty without out when prepared this way.

Remove potato skin, preferably not with a paring knife. Try to keep the potato as smooth as a baby's bottom.
You will not cut through to the bottom of the potato, but will make 1/2" to 3/4" slices almost through to the bottom! Place in baking dish and gently fan the slices. Drizzle heavily with your favorite type of cooking oil...I used virgin olive oil. (Not extra virgin.) Make a blend of spices to suit your taste. I used onion and garlic powder. Sprinkle lightly over and into the fanned slices of potato. Lightly dust with paprika for color and pop into the oven. The potato roasts in the olive oil and the fanned portions and seasonings brown very nicely. Forty-five minutes later...viola!

Fast forward forty years.... I would not hesitate to embellish this dish...I might be more bold in my choice of herbs and spices. I would still serve individually and use the garlic and onion, but add rosemary. To the side of the baked potato I would place a sprig of fresh rosemary and a few cloves of roasted garlic for garnish...

Taco24  (Level: 131.0 - Posts: 589)
Thu, 28th Aug '08 3:53 PM

Perfect Summertime!
I would add sauted onions, on top....

Would sour cream on the side work?

Summertime  (Level: 110.9 - Posts: 1122)
Sun, 31st Aug '08 8:36 AM


Your entry has been selected as the russett potato that will "go out in a blaze of glory"! You can now proudly serve this potato dish as "Chyenn's Blaze of Glory"! As promised, your entry has earned you a prize. Proudly display this award in a prominent place in your kitchen for all who enter to enjoy!

Many thanks to those that chose to respond to my post and submitted entries. We know member participation is an important part of having a cohesive and active group that we can all enjoy!

Chyenn  (Level: 202.5 - Posts: 1332)
Sun, 31st Aug '08 10:34 AM

oh WOW!.. i am shocked and pleased as punch! thanks so much.. Mr. & Mrs. Potatohead will have place of honor right here by my computer.

i hope everyone who tries the recipe will let me know what you think of it and moreover, tell me how you tweaked it to satisfy your own spud taste buds.

the new house has a working oven and hopefully i can convince David to be adventurous and prepare the other entries for me. they all sound delicious and i want to try them.

Again, thank you for picking my Superb 3-Cheese Baked Potato.



Summertime  (Level: 110.9 - Posts: 1122)
Sun, 31st Aug '08 11:53 AM

Ah....that would be "Chyenn's Blaze of Glory Superb Three Cheese Baked Potato".

Taco24  (Level: 131.0 - Posts: 589)
Sun, 31st Aug '08 12:46 PM


Congratulations! Yippie

"leading round of applause"

Speech, speech!

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