Recipes Included On This Page Double-Stuffed Baked "Potato Potatoes" by Art Dry-Rubbed Porterhouse Steak BBQ Recipe Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Double-Stuffed Baked "Potato Potatoes" by Art Recipe By :Art Guyer Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Idaho Potato or Russet Potato 1 medium sweet potato 1/2 tablespoon olive oil 1/8 teaspoon salt 1/8 teaspoon ground black pepper 1/4 pound grated cheddar cheese -- * 1 tablespoon crumbled bacon bits 1 bunch green onions -- chopped 1 tablespoon maple-flavored syrup 1/4 cup sour cream 1/4 stick butter -- ** 1/4 teaspoon garlic pepper -- (with salt) * Or your favorite cheese or combination of cheeses. Try adding a little goat, feta, or blue cheese. ** 1 stick of butter is 1/4 pound (112 grams approx). Pre-heat oven to 350F. Scrub the potatoes with a wire brush to remove all the dirt from the potatoes. Discard any potatoes that have large brown or bruised patches. Use a fork to poke holes into the potatoes. Pour the oil, salt and pepper in a shallow bowl; roll the white potatoes in the seasoned oil (ensure that all surface areas of the potato are covered). Use a 12-inch square of foil and wrap each potato in the foil. Loosely arrange the potatoes on a baking sheet and bake them at 350F for 45 minutes (depending on size this is the minimum time required for baking). Test the potatoes for doneness by taking a toothpick and puncture the potato at it's maximum depth. The toothpick will meet with a slight bit or resistance when done. Remove the potatoes from the oven and allow to cool to room temperature. (The potatoes will continue to cook as they cool.) Cut the white potatoes in half lengthwise; using a spoon, carefully scoop out the meat. Set skins aside. You can keep the foil on the potato skin or discard it, depending on your preference. Remove the foil and skin from the sweet potatoes and dice into small pieces. In a large stainless steel mixing bowl combine both potato meats and remaining ingredients. Gently combine these ingredients, the warmth from the potato meat should melt the butter and cheese. Use a spoon and carefully stuff the potato filling back into the skin, over-filling the white potato halves. You will really have to pile it on. Place the double-stuffed potatoes on a sprayed baking sheet, cover and refrigerate until ready to serve. About 20 minutes before you are ready to serve, pre-heat oven to 350F and bake potatoes until the tops turn golden brown and are warmed throughout. ALTERNATE METHOD: To short-cut the preparation, put the potatoes into a covered bowl [minus the foil] and microwave for 10 - 15 minutes. Mid- way through the cooking, turn the potatoes over. Check for doneness as above. You can wrap the potatoes in foil when done, if you like. Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 27 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 541 Calories; 40g Fat (65.7% calories from fat); 18g Protein; 29g Carbohydrate; 3g Dietary Fiber; 103mg Cholesterol; 631mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat. * Exported from MasterCook * Dry-Rubbed Porterhouse Steak BBQ Recipe Recipe By :www.weber.com Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the rub: 1/2 tablespoon black peppercorns 1/2 tablespoon mustard seeds 1 tablespoon paprika 1/2 teaspoon cayenne pepper 2 teaspoons granulated garlic 1 tablespoon course salt 1 tablespoon brown sugar For the sauce: 1/2 cup ketchup 1/4 cup water 1 tablespoon Worcestershire 1 tablespoon steak sauce 1 tablespoon molasses 1/2 tablespoon red wine vinegar 1/2 tablespoon Dijon-style mustard 1 tablespoon brown sugar 2 cloves garlic 2 tablespoons diced onion 6 black peppercorns 1 bay leaf 2 Porterhouse steaks * Vegetable oil Hickory chips soaked in water for at least 30 minutes *about 1-3/4 pounds and 1-1/2 inches thick each To prepare the rub: Using a mortar and pestle, crush the peppercorns and the mustard seeds. Pour into a small bowl and combine with the paprika, cayenne pepper, garlic, salt, and brown sugar. Set aside. To prepare the sauce: In a small saucepan, combine the ketchup, water, Worcestershire, steak sauce, molasses, vinegar, mustard, and brown sugar. Add the garlic, diced onion, peppercorns, and the bay leaf. Simmer for 15 minutes until thickened. Strain, cover, and set aside at room temperature until ready to serve. Rub the steaks with the spices and allow it to stand at room temperature for 20 minutes before grilling. Follow the grill's instructions for using wood chips. Sear the steak over Direct High heat for 8 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until medium-rare, about 8 to 10 minutes, turning once halfway through grilling time. Serve the steak warm with the sauce. Makes 2 to 4 servings. Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 25 August, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 86 Calories; 1g Fat (5.2% calories from fat); 2g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 440mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 1 Other Carbohydrates.

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