Thursday, July 30, 2015 11:06pm
North Adams, MA now: 66 °   
Send news, tips, press releases and questions to info@iBerkshires.com
The Berkshires online guide to events, news and Berkshire County community information.
LOG IN | REGISTER NOW   

Home About Archives RSS Feed
Cheesy Double Baked Potatoes
By: On: 07:33PM / Wednesday December 01, 2010

 Thanksgiving has come and gone, and I was too busy preparing and eating to do very much blogging, and unfortunately, I forgot to take a lot of photos of the amazing food that was cooked on my favorite holiday. 

We have a family tradition where my mom cooks the turkey and the sweet potatoes and I cook just about all the other sides. This year our table had a wide variety of vegetables, including green bean cassorole, summer veggie medley, cheesy double baked potatoes, corn, cranberry sauce, and rolls. Everything was so delicious and I am happy to say that my green beans, zuchinni and squash and my cheesy double baked potatoes went over wonderfully. 
 
I am sure most of you have heard of twice baked potatoes, and I am known in my family for my rendition of them. I like to include parmesean and a Sharp New York cheddar cheese, along with my secret ingredient (sour cream) to really make mine stand out. You may be saying to yourself that sour cream isn't really a secret ingredient to potatoes, but in my family, I have to keep with a secret because they say that they don't like the taste of it...I happen to beg to differ, since they LOVE my potatoes, but I am not going to ruin it by telling them why they like it so much :)
 
Ingredients:
6 large Russet potatoes
1/4 cup of milk 
2 heaping tbsp of sour cream
healthy pinch of salt and pepper
2 tsp garlic powder
2 tsp parsely
Grated Parmesean cheese
Freshly grated cheddar cheese
 
Rinse potatoes well to get rid of any excess dirt. Dry off, and prick with a fork (so they don't explode while cooking) and then wrap in foil. Place potatoes into a 425 degree oven for 1.5 hrs. After they come out of the oven, unwrap potatoes and cut lengthwise. Scoop out potato from their shells and place potatoes into a big bowl, and the skins onto a cookie sheet. After all of the potatoes have been separated, add milk, salt, pepper, sour cream, garlic powder, parsely and parmesean cheese into the bowl with the potatoes, Mix with beaters until smooth. Once the mixture is smooth, spoon back into the potato skins. Then top with cheddar cheese and place back into the oven until the cheese has melted. Remove and serve. 


Tags: potatoes      
Parsely Smashed Red Potatoes
By: On: 09:25AM / Thursday October 14, 2010

DSCF2155
 My husband is a meat and potato type of guy, which by now you probably realize, I am definitely not! However, I feel the need to keep him happy and his belly full...I'm not sure why that is... :) So to keep both of us happy, I try to come up with new ways of making the same meat and potato dishes. If I come up with new ways to make the same old stuff, it not only keeps my brain working, but also makes him happy because he isn't eating the same flavors all the time.  A few years back, we were both tired of eating plain mashed potatoes, so I decided to experiment with some different flavors. I found that by mixing garlic, (or garlic powder) and parsley, along with leaving some texture in the potatoes, it made them much more exciting!  So without further adieu, here is my recipe for some slightly more exciting potatoes! 

Ingredients:

Red potatoes, cut into 1 inch cubes with the peel left on

Milk

Sour Cream

Butter

Garlic Powder

Parsley

Salt and Pepper (of course)

Place potatoes in a pot and cover with water. Bring up to a boil and let them cook in boiling water until you can stick a fork through them easily. When they are cooked, drain them, and place them back into the warm pot. (do not turn back on burner) The heat that is left in the pot will help them to dry off. Depending on how many potatoes you cooked will depend on how much of the remaining ingredients to use. I think I used about 6 potatoes, so I needed about 1 tbsp of sour cream, 1/2 cup milk, 3 tbsp butter, 1.5 tsp of garlic powder, pinch of salt and pepper, and 2 tbsp Parsley. Put all ingredients in the pot and mash until you get your desired consistency. You can add more milk if you want it thinner, or less if you prefer it more chunky.



Tags: potatoes      
Page 1 of 1 1  
News Headlines
Advocates Call For Expanding Medicare On Anniversary Of Bill Signing
Pittsfield Election Concerns Over Jewish Holiday Quashed
Joan of Archetype: Playwright Explores Timeless Theme With Classic Story
Northern Berkshire Community Coalition Hosts National Night Out Events
Severs Leads Central Radio to Giorgi League Win
SteepleCats Fall to Last Place Keene
Adams Historical Society Brings Plunketts to Life
New Cafe Space Available In North Adams Library
MassDevelopment Backing $9M Redo of Pittsfield Housing Project
Legislature Overrides Cultural Council, Kindergarten Cuts


Categories:
Cooking (21)
Archives:
Tags:
Marinara Red Sauce Chicken Chicken Salad Pork Chops Pumpkin Bread Bread Crumbs Peanut Butter Cups Italian Leftovers Bread Stew Candy Fried Chicken Quiche Pita Potatoes Bark Spaghetti Squash Tomatoes Cupcakes Sandwiches Peanut Butter Baking Kabob Cake Vegetables Canning Slow Cooker Pork Veggies Chocolate Pasta
Popular Entries:
Brown Sugar and Cinnamon Cookies
Simply Amazing Pitas
Padella il Pollo Alla Parmigiana
Quick Stress Relieving Yoga Routine
Chocolate Peanut Butter Bark
With All This Food, A Workout Routine is Necessary!
Juicy Roasted Chicken
Zucchini and Squash Rolls
Mushroom and Spinach Saute
Cheesy Double Baked Potatoes
Recent Entries:
Simply Amazing Pitas
Quick Stress Relieving Yoga Routine
Padella il Pollo Alla Parmigiana
With All This Food, A Workout Routine is Necessary!
Brown Sugar and Cinnamon Cookies
Epic Meal Fails
Weekend Review - Best Salad Dressing EVER!
Focaccia Bread, Made Easy!
Weekend Review: WonTon Wrappers
Roasted Red Potatoes


Down Street Art and Polish...
Thursday was a big night in the Northern Berkshires with...
Park Street Fair (Hi-Jinks...
Park St. was closed off to traffic Monday night for the...
Gather-In Festival 2015
The annual Gather-In, a celebration of Pittsfield's...
'Romeo & Juliet' @ Pittsfield...
Free performances of 'Romeo & Juliet' run through Aug. 2 at...
LaFesta Baseball 2015
The LaFesta Baseball Exchange marked its 25th anniversary...
Bulldogs Win Cal Ripken State...
The Lanesborough Bulldogs used a big base-running play to...
Spark @ Naumkeag
Berkshire Creative held its July Spark mixer at the...
LL: Pittsfield vs Longmeadow
The 10- and 11-year-old Pittsfield National Little League...
Pittsfield Polish Picnic
St. Joseph's Church in Pittsfield hosted the annual Polish...
Pittsfield Babe Ruth WMass...
The Pittsfield Babe Ruth 15-year-old All-Stars beat Holden...
Shire City Sessions July 2015
The inaugural Shire City Sessions drew a crowd to hear US...
3rd Thursday June 2015
Pittsfield's 3rd Thursday monthly street fair featured...
Cheshire Block Party
Cheshire's first Block Party featured live music, food,...
Berkshire Museum Science...
The Berkshire Museum in Pittsfield hosted a free evening of...
Pittsfield Rally Against...
Residents gathered at Linden Street to call for community...
Eagle Street Beach Party 2015
A few shots from the annual beach party Friday night in...
Down Street Art and Polish...
Thursday was a big night in the Northern Berkshires with...
Park Street Fair (Hi-Jinks...
Park St. was closed off to traffic Monday night for the...
Gather-In Festival 2015
The annual Gather-In, a celebration of Pittsfield's...
'Romeo & Juliet' @ Pittsfield...
Free performances of 'Romeo & Juliet' run through Aug. 2 at...
LaFesta Baseball 2015
The LaFesta Baseball Exchange marked its 25th anniversary...
| Home | A & E | Business | Community News | Dining | Real Estate | Schools | Sports & Outdoors | Berkshires Weather | Weddings |
Advertise | Recommend This Page | Help Contact Us
iBerkshires.com is owned and operated by: Boxcar Media 102 Main Street, North Adams, MA 01247 -- T. 413-663-3384 F.413-664-4251
© 2012 Boxcar Media LLC - All rights reserved

Privacy Policy| User Agreement