Anyone have a favorite recipe to share?

Thanks,
Sue

GORGONZOLA POTATOES (serves 12)
6 large baking potatoes
Vegetable oil
1 cup sour cream
6 TBL butter, softened
3 TBL milk
4 oz Gorgonzola, crumbled
1 tsp salt
Wash potatoes & rub skins w/oil. Bake in a preheated 450° oven for 45 minutes. Cut in 1/2. Scoop out potato pulp
in a large bowl. Add sour cream, butter, milk & cheese; blend well. Stir in salt. Mound in potato skins. Bake 10 more minutes to heat. If you freeze ahead, reheat at 350° for 30 minutes.~~
Works well, freezing ahead.

TWICE BAKED JALAPENO POTATOES
4 large baking potatoes
vegetable oil
1/3 cup butter, melted & divided
1 onion, coarsely chopped
1 cup (4 oz) shredded sharp Cheddar, divided
1 cup (4 oz) shredded Mozzarella, divided
4-5 pickled jalapenos, minced with seeds
1/2 cup warm milk
1/2 cup sour cream
1 TBL minced fresh chives or green onion
1 tsp salt
1/4 tsp pepper
1 large egg
8 slices crisp bacon, crumbled

Preheat oven to 400°. Lightly coat potatoes with oil & bake 1 hour or until tender. Set aside to slightly cool. Reduce oven to 325°.
Heat 1 1/2 TBL butter in a skillet over medium-high heat. Add onion & saute until tender; set aside.
Cut potatoes in 1/2 lengthwise & carefully scoop flesh into a mixing bowl, leaving a 1/4" shell. Place potato shells on a baking sheet.
Add remaining 1/4 cup butter, 2/3 cup Cheddar, 2/3 cup Mozzarella, jalapeno, milk, sour cream, chives, salt, pepper & egg to potato flesh, stirring until well blended. Spoon mixture evenly into potato shells. Sprinkle w/remaining cheese & bacon. Bake 20 minutes or until thoroughly heated.~~

No exact recipe but bake russets. When cooked remove flesh preserving the shell. Press potato through a potato ricer, add lots of butter first then enough cream to get the consistency you like. Needs to be really smooth. Then fold in chunks of cooked lobster meat that has been warmed in butter, salt, pepper and a touch of hot sauce and stuff back into the shells........sprinkle with paprika and broil until golden......decadent!

4 medium-sized potatoes, freshly baked
2 ounces brie cheese, cut into 1" cubes
4 tablespoons butter, at room temp.
1 egg yolk
1 tablespoon green onions tops
1/2 teaspoon salt
1/4 teaspoon pepper
Ground nutmeg to taste

Slice 1/2 inch lengthwise off each potato. Taking care not to pierce skin, scoop out the flesh leaving 1/4" thick shell.

In medium size bowl, mash potatoes until smooth. Add brie, butter, egg yolk, chives, salt, pepper and nutmeg. Mix well.

Stuff potato shells, mounding it in the center, transfer to shallow baking dish. Bake, uncovered, until cheese has melted and heated through - about 12-15 minutes. Place under broiler about 5" from heat and broil until lightly browned.

Source: Reader's Digest Cook Now, Serve Later

Her's a favorite of ours. We often have them as a meal, served with just a salad or side of vegetables.

Andouille and White Cheddar Over-Stuffed Baked Potatoes
Recipe courtesy Emeril Lagasse, 2000

8 large baking potatoes, like Russets
Drizzle olive oil
Salt
Freshly ground black pepper
3 tablespoons olive oil
2 cups thinly sliced onions
1/2 pound andouille sausage, ground
8 tablespoons butter
1 to 1 1/2 cups cream fraiche
1/2 pound white cheddar, grated
1/4 cup chopped chives
1/4 cup chopped parsley

Preheat the oven to 400 degrees F.
Season the potatoes with olive oil, salt and pepper. Place on a baking sheet and bake until tender, about 1 hour.

Remove from the oven and cool. In a saute pan, over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the onions. Season with salt and pepper. Cook until caramelized, about 8 minutes. Remove from the heat and cool.

Meanwhile, in a saute pan, over medium heat, add the 1 tablespoon of oil. When the oil is hot, brown the sausage, about 6 minutes. Using a slotted spoon, remove the sausage and drain on paper towels. Set aside.

Using a sharp knife, remove the top 1/4 of each potato. Using a spoon, remove the flesh from each potato, leaving about 1/4-inch border on each potato. Set the hollowed potato shells, aside. In a mixing bowl, combine the potato flesh, butter, and cream fraiche. Season with salt and pepper. Using a hand masher, mash until smooth. Add half of the cheese, onions, sausage, chives, and parsley. Season with salt and pepper. Mix well. Fill each hollow potato with the potato/sausage mixture. Top each potato with the remaining cheese. Place on a baking sheet and bake until the potatoes are warm and the cheese melts. Remove from the oven and serve.

Linda