Cooking for Two (14 page)
NOTE:
Shave the cheese with a cheese plane, a tool found in most grocery stores or kitchenware outlets, or a sturdy vegetable peeler. Simply drag it across the hard cheese, creating paper-thin slices that you can layer in the final casserole. Alternatively, grate the cheese with the large holes of a box grater or in a food processor fitted with the grating blade. The final dish will not be as gooey as one with shaved cheese.
TUFFED
B
AKED
P
OTATOES
, T
HREE
W
AYS
makes2 stuffed baked potatoes
T
hese are really just little individual casseroles: the potato skins crunchy, the filling moist and creamy. Use only baking potatoes, preferably Russets, for these recipes.
WITH SHRIMP, FETA, AND DILL
These garlicky twice-baked potatoes have a Greek twist. They’re surprisingly light, the perfect dinner for any night of the week.
2 large baking potatoes, preferably Russets (about ¾ pound each), scrubbed 1 tablespoon olive oil, plus 2 teaspoons more for garnish, if desired 1 large garlic clove, minced
| ¼ cup crumbled feta (about 2 ounces) 2 tablespoons chopped black pitted olives 2 tablespoons chopped fresh dill, or 1 tablespoon dried dill ¼ teaspoon salt, or to taste ¼ teaspoon freshly ground black pepper |
1.
Position the oven rack in the middle of the oven and preheat the oven to 375°F. Puncture each potato in three or four places, then microwave on high until soft for anywhere from 7 to 10 minutes, depending on your microwave’s power and the potato’s size. Remove to a wire rack and cool for 5 minutes. Alternatively, place the potatoes on a baking sheet and bake until soft, about 1 hour and 5 minutes.
2.
Heat a medium skillet or sauté pan over medium heat. Swirl in the oil, then add the garlic and cook for 1 minute, or just until fragrant. Add the shrimp and cook for 2 minutes, or until pink and firm, stirring often. Transfer the contents of the pan to a medium bowl (see Note). Stir in the yogurt, feta, olives, dill, salt, and pepper until well combined.
3.
When the potatoes are cool enough to handle, slice the top third off each potato lengthwise. Use a small spoon to scoop the inside flesh of the larger sections into a second medium bowl. Leave
inch of potato flesh against the skin so that it will not collapse when stuffed. Scoop the insides of the cut-off top sections into the bowl as well; discard the top skins. Use a potato masher or a wooden spoon to mix these ingredients until soft and uniform, about 30 seconds. Alternatively, you can mash the potatoes with an electric mixer at low speed until creamy. Stir in the prepared shrimp mixture.
4.
Place the large potato-skin shells in a shallow 1-quart casserole dish; divide the mashed potato mixture between them, mounding it with a spoon. If desired, drizzle 1 teaspoon olive oil over the top of each potato. Bake for 15 minutes, or until the stuffing is steaming hot. Serve immediately.
NOTE:
You can skip the step of sautéing the shrimp and garlic by substituting
pound precooked cocktail shrimp, peeled and roughly chopped, and ¼ teaspoon garlic powder. Add these and the olive oil to the bowl with the yogurt and other ingredients.
WITH ZUCCHINI, GOAT CHEESE, AND WALNUTS
This vegetarian casserole has a California twist, with soft goat cheese and walnuts. You can substitute a hard, aged goat cheese for a more pungent taste; grate an equivalent amount directly into the mashed potato mixture.
2 large baking potatoes, preferably Russets (about ¾ pound each), scrubbed 2 tablespoons olive oil 1 large garlic clove, minced 1 medium zucchini (about 5 ounces), cut into ½-inch dice ¼ cup heavy cream, or ¼ cup half-and-half ¼ teaspoon red pepper flakes | ¼ teaspoon salt, or to taste ¼ teaspoon freshly ground black pepper ¼ cup fresh goat cheese, such as Montrachet (about 2 ounces), crumbled 3 tablespoons chopped walnut pieces 2 tablespoons grated Parmigiano-Reggiano (about ½ ounce) |
1.
Position the oven rack in the middle of the oven and preheat the oven to 375°F. Puncture each potato in three or four places, then microwave on high until soft for anywhere from 7 to 10 minutes, depending on your microwave’s power and the potato’s size. Remove to a wire rack and cool for 5 minutes. Alternatively, place the potatoes on a baking sheet and bake until soft, about 1 hour and 5 minutes.
2.
Heat a medium skillet or sauté pan over medium-low heat. Swirl in the oil, reduce the heat to low, then add the garlic and cook slowly for 3 minutes to flavor the oil, stirring occasionally. Do not let the garlic brown; if it does, reduce the heat even further. Once the garlic is very aromatic, raise the heat to medium and add the zucchini. Stir-fry for about 2 minutes, or until softened. Set aside off the heat while you prepare the potatoes.
3.
When they are cool enough to handle, slice the top third off each potato lengthwise. Use a small spoon to scoop the inside flesh of the larger sections into a medium bowl. Leave-inch of potato flesh against the skin so that it will not collapse when stuffed. Scoop the insides of the cut-off top sections into the bowl as well; discard the top skins. Use a potato masher, a wooden spoon, or an electric mixer at medium speed to mash the potatoes for about 30 seconds. Add the
cream, red pepper flakes, salt, and pepper and continue beating until the mixture is smooth and uniform. Use a wooden spoon to stir in the goat cheese, walnuts, and the contents of the pan with the zucchini; continue stirring until all is well combined.
4.
Place the hollowed-out potato skins in a shallow 1-quart casserole dish; divide the mashed potato mixture between them, mounding it with a spoon. Sprinkle 1 tablespoon grated Parmigiano-Reggiano over each potato. Bake for 15 minutes, or until the cheese is browned and the stuffing is heated through. Serve immediately.
AU CROQUE MONSIEUR (WITH HAM AND GRUYÈRE)
A croque monsieur is French diner food: an open-faced grilled ham and cheese sandwich. We’ve taken those tastes and put them in a stuffed baked potato for a quick but hearty weeknight meal. Canadian bacon is basically smoked pork loin; have your butcher slice it thick for you, so you can cut it into thick cubes to add to the potatoes.
2 large baking potatoes, preferably Russets (about ¾ pound each), scrubbed 2 tablespoons unsalted butter 1 large leek, white part only, cleaned of any sand and roughly chopped ¼ pound Canadian bacon, roughly chopped ¼ cup heavy cream | ¼ teaspoon salt, or to taste ¼ teaspoon freshly ground black pepper ½ cup grated Gruyère (about 2 ounces) 1 teaspoon fresh thyme, or ½ teaspoon dried thyme |
1.
Position the oven rack in the middle of the oven and preheat the oven to 375°F. Puncture each potato in three or four places, then microwave on high until soft for anywhere from 7 to 10 minutes,
depending on your microwave’s power and the potato’s size. Remove to a wire rack and cool for 5 minutes. Alternatively, place the potatoes on a baking sheet and bake until soft, about 1 hour and 5 minutes.
2.
Melt the butter in a medium skillet or sauté pan over medium heat. Add the leek and cook for 2 minutes, or until soft, stirring occasionally. Add the Canadian bacon and sauté for about 1 minute, or just until warmed through. Remove the pan from the heat and set aside while you prepare the potatoes.
3.
When they are cool enough to handle, slice the top third off each potato lengthwise. Use a small spoon to scoop the inside flesh of the larger sections into a medium bowl. Leaveinch of potato flesh against the skin so that it will not collapse when stuffed. Scoop the insides of the cut-off top sections into the bowl as well; discard the top skins. Use a potato masher, a wooden spoon, or an electric mixer at medium speed to mash the potatoes for about 30 seconds. Add the cream, salt, and pepper; continue beating until the mixture is light and fluffy. Using a wooden spoon, mix in ¼ cup of the grated cheese, the thyme, and the contents of the pan with the leeks and the Canadian bacon. Stir until smooth.