Use large baking potatoes (These exact measurements were
used for one large potato. Alter accordingly.)
Per potato:
1 ½ tsp mayonnaise
½ - 1 tbsp butter
1 tsp of honey mustard
1 tsp of yellow mustard
1 tsp of Sriacha Hot Chili Sauce
Salt and pepper to taste
Scoop out the yummy, starchy insides.
Put this into a bowl and smash a bit with a fork. Pre-smash
if you will, more smashing will come later.
I like a rugged twice-baked potato, if you desire a more creamy texture, put this mixture into a blender, I use a fork and good ole’ elbow grease.
I like a rugged twice-baked potato, if you desire a more creamy texture, put this mixture into a blender, I use a fork and good ole’ elbow grease.
Then, I add the butter and
mayonnaise or substitute.
Continue SMASHING.
mayonnaise or substitute.
Continue SMASHING.
Next, I blend in the honey mustard and yellow mustard. (I
like the combination)
Closing in on the finale I add some Sriacha Hot Chili Sauce
and then
a few dashes of crushed red pepper.
a few dashes of crushed red pepper.
Sprinkle with salt and pepper.
*One of my secrets to a mouth watering potato skin, good
enough to eat afterwards is to sprinkle just a dash of salt into the boat of
the potato before filling with the pre-baked mixture.
I love to eat the skin.
Do you?
I love to eat the skin.
Do you?
