I have just blown my own mind...
- Thread starter NaffNaffBobFace
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Enjoy - I did. Now I am in my thirties I can no longer, but when I wasn't, I did.
I see your stuffed baked potato and raise you one stuffed french toast...
- Make a sausage, egg, and cheese scramble (nothing crazy. just ground sausage cooked up with eggs and cheese mixed in)
- Take a loaf of uncut bread and slice off a 1.5-2" slice (best done with a dense bread that has a thick crust)
- Cut the fat slice of bread open like a pita pocket
- Stuff said slice with the previously made scramble
- Coat this new pocket of deliciousness in a typical french toast egg mix (egg, milk, vanilla extract, etc.)
- Pan fry this fatty french toast in butter just like you normally would (cook with a lid on the pan so you don't end up with raw egg on the sides)
- Sprinkle with powdered sugar and serve with maple syrup just like normal french toast
It takes quite a bit of work for a breakfast meal. However, it is nothing short of amazing. It will shock and amaze everyone you serve it to. It really is that good...
Im so going to try this
Mmmmmmm, double stuffed potatoe. I know what I'm making to go with that massive sirloin tonight. *Starts drooling uncontrollably*
Not this... if there's anything that doesn't taste like mashed potato, it's instant mashed potato. Even though it's made from potato, it tastes like it was sent to an Eylmer's Glue factory at some point in the process. Sorry Idahoan, it taste like paste. This is how to make good baked potatoes stuffed with mashed:
You can also add sour cream, bacon, cheese, chives, whatever directly to the mashed portion. Top with a sprinkle of paprika. For a really interesting flavor, if you like garlic, use toum or alioli, instead of butter. The flavor explodes. If you want steak (@Blind Owl) or chicken, keep some for the meat too. If you eat chips (Fries to Americans) try toum with them instead of ketchup or vinegar. It will amaze you.
If you don't know toum, you might have eaten it in a Lebanese restaurant once or twice. It's simple to make at home. I make it at home using a food processor, but a blender would work. I know a woman who makes it the traditional way, with mortar and pestle. There's a trick for removing the skin from garlic cloves by the way. Microwave for 5 or 10 seconds. The skin will then simply fall off.
Imperial measures:
- 4 cups chilled sunflower oil or canola oil
- 1/2 cup garlic cloves
- 1/2 cup lemon juice
- 1/2 cup ice cold water
- 1 3/4 tsp pure sea or kosher salt.
Put in food processor with 1/4 cup of water, and 1/4 cup of lemon juice.
Blend until it's smooth, then prepare 1 cup of oil. While the blender or food processor is running, pour in oil very very slowly. Thinnest stream you can. You can put it in a plastic bag with a pin hole in the bottom and let it run out from there if you can't hold your hands steady.
After 1 cup, add another tablespoon of both lemon juice and water, sort of splashed onto the surface as it blends.
Continue this, one cup at a time until the oil is consumed, adding 1 tablespoon of water and 1 tablespoon of lemon juice after each cup. At the end, add the salt, and turn off the blender after a few seconds.
Now, while you're doing this, what's happening is that the oil is hydrogenating. If it's working, it'll turn into a kind of light, white paste. If it doesn't work, you'll have a runny mess. You probably poured the oil in too fast. When you're finished, you should have about 2 pints of a light white almost margarine like paste that tastes like it was sent from heaven. To try it, use a carrot or celery... don't try to eat it straight. You won't get the idea of the flavor.
This should keep a few weeks to a month in a covered container in the fridge. Throw it away when it separates.
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Read up on it online then like google toum. I ruined about 30% of the batches when I first started making it.
Irishnutcase
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Semperviren
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So... Did you go Full Potato last night?
Nope. Completely forgot. Toddler Time.
Good to know you have your priories right! Kidders before Taters.
Mashed potato stuffed baked potato inside a potato casserole covered in fries.
... BOOM ...
... BOOM ...
This is the kind of out-there thinking we need here at TEST. Why go Full Potato when you can go Quadruple Potato!
Dare we aim for Quintuple Potato by adding some Potato Gratin for flavor?