+mashed potatoes with cheese then baked

My first guess was 30-35 minutes at 375 minutes so I went to the Food Network site and found the recipe. Close....according to Giada it's 20 minutes at 400 degrees. If you want the whole recipe click here. The Food Network site is incredibly slow, but generally any recipe they do on a show will also be on the site.

Something similar that you might like too.

Bake a potato and scoop out the flesh. Mix with mature cheddar. For each potato, about 2 oz and a splosh of milk, or cream. Add sauted mushrooms/bacon/onion/chorizo/flaked fish(cod, tuna or smoked haddock) Or anything you have lying about in the fridge. put it back in the potato skin with a mix of cheddar mozzarella, lots of black pepper and fresh breadcrumbs on top. Cook on gas 6-400? for 20 mins.
Great with a salad

This is one of the backbones of Italian home cooking (yes, potatoes, many are surprised) and is done kind of by eye, throwing in the odd ends of cheese left around the fridge, with a couple of handfuls of the ubiquitous parmigiano. Some add an egg.

It really doesn;t have a time or temp, people just do it, and it comes out. Italian ovens rarely have a reliable thermostat anyway. I think the hotter oven is best, 400 or more, since the potatoes are already cooked, and you just want it to get a nice crusty crust. Butter and breadcrumb the baking dish, swirl the potatoes on top so they come up in points and then dot top with butter. The points get browner and crispier and it;s very appealing that way. The bottom gets a nice crust. Bake it till you see it turn slightly brown on top. It's kind of like a huge, baked potato croquette (another mainstay of home cooking, to use up leftover mashed potatoes.)

Anyway, there is no "wrong way" to do this.

Excellent suggestions above...love spuds like that.

Can add stuff like peas, slices spring onions/scallions, diced ham, sliced olives, roasted capsicum diced up (not all at once!)...endless possibilities.

Another addition you can make is to mix in an egg yolk with the filling, then whisk up the egg white till soft peaks, fold gently into the mash filling at last moment. Makes a sorrrrrt of souffle, but it's lighter, and a nice twist.

About one egg per big spud :)

I realize not everyone partakes of pork, but I am somewhat surprised no one has yet mentioned bacon. Do you think bacon, or keeping with an Italian theme pancetta might work well with potatoes?

mjb.

Made something like that last night. Baked a whole bag of medium size, scrubbed, lightly olive oiled Idaho baking potatoes for 1 hour at 400 F sitting on a middle shelf on a baking sheet.

Took them out. Wanted to make stuffed potatoes, but the wife got ahead of me and sliced them all lengthwise in half, scooped out all the potato and put it into the kitchen aid mixing bowl.

Me, I wanted to make a roux based cheddar sauce, but it was too late now.

So, I added 1+ cup of heavy cream, 1 stick of unsalted butter, a bunch of freshly grated nutmeg, S&P, and chunks of a medium size brick of decent quality cheddar cheese. Put the big mixing blade on the KA, and proceeded to make a fairly smooth but thick mashed potatoes.

Scooped it out into the baked potatoe halves and placed them back on the cooking sheet. Sprinkled liberally with paprika, then Panko bread crumbs and then about 1lb of freshly grated parmesan cheese. Sprinkled a bit more paprika on top to help brown the cheese, and into the oven for 30 minutes at 400 F.

Since the potatoes sat side by side and covered every square inch of the baking pan (low sides like a cookie sheet), everything congealed together, and a spatula was all it took to separate individual potato halves.

Just had one reheated in the MW at work. Um Um delicious. And I'm not partial to potatos anyway. I'll eat 'em, but usually prefer rice for my starch.

But I'm on a soft diet due to recent bone graft oral surgery 3 days ago, so didn't mind eating them. Make sure to lightly oil the skins, as it makes them crispier, so they taste better, and hold their shape better when trying to stuff them.

doc

Hey Tyytjones...just curious...what does the "tyyt" stand for? :)

Doc...love the domestic battle over the potatoes hehe

Teamfat...yes, everything tastes better with bacon (if you partake). Also could use fried off slices of chorizos, kranskys, ham.....nice hearty meal.

DC

ROFL....that's a keeper for sure ....still laughing over that... thank you :)

Daina

Communist plumber! I'm giggling as i write it.