Thursday, December 6, 2012

My Adventurous, Spicy Twice-Baked Potato

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.

Then, I add the butter and
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.
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?

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