In the Kitchen With Mattie

 

I know I haven’t been posting too much lately but life just sort of went astray lately, it sometimes gets that way for everyone and I am no exception. I also haven’t been cooking a lot lately due to a bad sinus infection, it seems to be getting much better, at least I feel like it is.

This is another of my pretty simple dinners, a simple flank steak, seasoned and broiled then cut into thin slices accross the grain. The potatoes do take some time so I often make about a dozen of them and then wrap them well when they cool and freeze them, a few minutes in the microwave from the freezer and they taste just freshly made. I also make them and then put them on the smiker when we are cooking outside. I don’t thnik I need to tell anyone how to broil a steak so I will just tell you how I make the potatoes.

                                                  Stuffed Potatoes

6 very large Russet potatoes washed well, prick skins with fork

1 stick butter

1 cup sour cream

2 cups sharp cheddar cheese, cubed or shredded

1 cup real bacon bits, made from cooked drained bacon or bottled bits

8 green onions, sliced into 1/4 inch pieces

1/2 teaspoon pepper

Take clean potatoes and place into oven set at 400 until cooked thru. Remove from oven and turn oven down to 350. Using a pot holder to avoid burns, cut each potato from end to end and scoop out the soft interior into a large bowl. Mash the potatoes so they are still a little chunky, add the rest of the ingredients and mix well. Pile the mixture into the potato shells and set them on a large sheet pan. Return them to the oven and bake until they are heated thru and the cheese is melted. Or put them on the BBQ a few minutes before the meal is ready and let them heat and the skins crisp. Wrap leftovers in plastic wrap when cool, then place into a large zip lock bag and freeze. When needed put on microwave safe plate and heat for about 5 minutes, depending on microwave wattage, or heat in the regular oven until piping hot.