Baked stuffed potatoes

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Baked stuffed potatoes

I am very proud to announce that this is NOT my recipe. It is my 12-year-old daughter’s. She was watching a documentary on a Chinese (Hong Kong, most probably) channel in a language she did not understand. But she understood what was being cooked. According to her, this stuffed potato dish is a street food. Where exactly, we don’t know. In the original recipe, the stuffed potatoes were simmered in water. We decided to bake them instead. See, I had grilled chicken planned for dinner tonight and when she volunteered to make the stuffed potatoes, I figured it would be wonderful if I placed them on the tray under the rack in which the chicken was cooking. That way, they they would catch all the drippings from the chicken. Darn, it was a great dinner. My daughter deserves a big hug for this wonderful dish! :)

Ingredients :

4 medium sized potatoes
3 large tomatoes
2 medium-sized white onions
5 cloves of garlic
salt
pepper
1/2 tsp. of chopped oregano
1/2 tsp. of chopped basil
1 tsp. of liquid seasoning

Cooking procedure :

Wash the potatoes and scrub the skins well. Cut each potato in half. With a spoon, scoop out the “meat” of the potato. The shell should be about 1/4 inch wide.

Finely chop the onions, tomatoes and garlic. Season with a little salt and pepper. Add the oregano, basil and liquid seasoning and mix well. Stuff the cavities of the halved potatoes with the mixture.

Bake in a 160oC oven for 30 minutes. If you’re grilling or roasting meat, seafood or poultry (like I was), place the potatoes where they can catch the drippings.

Serve immediately with grilled, fried or roast poultry, meat or seafood.

Enjoy!

December 7, 2004  Print This Post   
Tagged:

Comments

2 Responses to “Baked stuffed potatoes”
  1. ani reyes says:
    July 6, 2009 at 10:48 am

    hi connie. i am new in cooking, and i must say you inspire me. sorry for my ignorance on this one…but what do you do with the meat of the potato you took out? do you include them in the mixture? thanks so much.

    Reply
You may post a relevant comment.
If you want your own pic to show with your comment, go get a gravatar!

PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the link on the left sidebar.

Stay updated!

Feed for RSS readers Weekly Newsletter Get recipe updates via Facebook Get recipe updates via Twitter Get recipe updates via Plurk Get recipe updates via Yahoo! Meme

View the archive

November 2009
S M T W T F S
« Oct    
1234567
891011121314
15161718192021
22232425262728
2930  
Tofu and eggplants with salted yellow beansTofu and eggplants with salted yellow beans
Easy hors d’œuvre: fish and fresh dill spring rollsEasy hors d’œuvre: fish and fresh dill spring rolls
Baby back ribs and mushrooms a la teriyakiBaby back ribs and mushrooms a la teriyaki
Creamy corn and clam soupCreamy corn and clam soup
Mussels and straw mushrooms in oyster sauceMussels and straw mushrooms in oyster sauce

Conversations