The day after I’ve served baked potatoes I usually make a
big pot of chili. I save what wasn’t eaten, just like I saved the six leftover
spuds from the day before. On the third day I slice the potatoes in half, scoop
out the flesh and refrigerate it for another day in an airtight container. Arrange
the potato halves – skin side down – on a parchment lined baking sheet. Stick them in the oven at 400F for a few
minutes, just long enough to warm them and make them crispy. Reheat the
leftover chili and spoon it into skins. Sprinkle shredded cheddar on top and
serve with sour cream and fresh cornbread muffins. (In the absence of leftover
chili, sauté one chopped onion and a pound of ground beef. Drain and add a can
of kidney beans and a jar of mild chunky salsa. Heat through before spooning
into potato skins. More on the reserved potato flesh tomorrow . . .
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