Louie's Tater Twosome
Crispy Creamy Potato Cubes Whenever over salted and greased fries just won't do, try my favorite potato side dish. For four people, take four big, white potatoes and two large sweet potatoes, and scrub well (the taters, not you). Cut into cubes about 3/4 of an inch and place into salted, boiling water. Once par-boiled, (about twelve minutes), strain, then toss them into a heated fry pan with about four tbs. of olive oil. Season with salt, pepper, and Old Bay seasoning to taste, and cook at medium high heat for about fifteen minutes, turning regularly. When done, the cubes will be crisp on the outside, with a soft, creamy inside awaiting when you bite in! These cubes go great with leftover meat from the night before as a hash (I'm a big fan of pot roast hash), or as a statement side dish opposite a strong main course.
Twice Baked, Stuffed Potatoes, Ala Chef LouieIf it's a mashed potato stuffed skin with a slice of "cheese food" on top you crave, then disregard this recipe. If, however, you desire something that might be served in, say, a castle, then read on!
Start with four large Russet potatoes that are well washed and pierced, place on a cookie sheet and bake at 400 degrees. They should be crisp on the outside and soft throughout the inside in about an hour.
Take the potato, and slice the top 1/3 off, then use a spoon to scrape out the meat out of the of the cooked potato, leaving about 1/4 inch on the skin. You can empty the top skin completely, and dispose of it.
Next, place the potato meat in a mixer, and add a tbsp. of butter, salt and pepper to taste, 1/2 cup of Ricotta cheese, 1/4 cup of chopped scallions, and some re-hydrated, chopped sun dried tomato (about two tbsp). Beat this mixture, and add a well beaten egg as it continues to mix. Scoop out and into the skins, sprinkle with Paprika, then bake at 400 for about twenty minutes, or, until golden brown. This is quite a treat, and works as both a great side dish, and as a main course with a pile of braised Rapinni and prunes!
