potato bombs on G-Man's blog, and thought I might make them. Without meat, of course. But I had two problems. The first was that the recipe called for an apple corer and as part of my de-cluttering I've vowed not to bring unnecessary things into my house. I'm actually kind of a minimalist when it comes to kitchen tools. And the other issue was that I thought I needed a bigger stuffing-to-potato ratio. I decided I'd slice them and cut out part of the potato with a knife and refit them before cooking. Then I decided they'd be easier to cut into if I nuked them first. I hated to let the potato from the ditch I'd carved go to waste so I hollowed them out entirely (with an ice cream scoop), mashed the potato with a little butter, light cream cheese, and milk. Then stirred in parmesan and cheddar cheeses, along with some chopped sauteed sweet onions, diced veggie sausage, and sage, parsley and chives from my garden. And then, what the hell, I topped them with a little more cheddar and some paprika, put a little olive oil and salt on the skins, and baked them.
"So yeah, potato bombs that bear virtually no resemblance to their inspiration. But boy, were they good."ReplyDelete
And honest to god from your photo, they DO look good! YUM-MY!
"I'm actually kind of a minimalist when it comes to kitchen tools."
You sound just like me! If you could see my kitchen tools you would die laughing because hardly have any. I still use a manual can opener - HA!
Have a great weekend, my friend!
I use a manual can opener, too - I actually prefer them. And a simple waiter's corkscrew. Mostly, as long as I have decent knives, I'm fine. I've cooked in other's kitchens and just made do with whatever they have - I'm not fussy about kitchen equipment.Delete
All that matters is the end result. YUM!ReplyDelete
My thought exactly!Delete
From man cave tators to California spa pommes de terre!ReplyDelete
Les pommes de terre en robe du chambre!Delete
My mouth is watering. I would do bad things to someone for a couple of those!ReplyDelete
Ha! That's funny. You know, since I used reduced-fat cream cheese, skim milk and veggie sausage, these are less unhealthy than you might imagine. But I got an "mmmmmmm" in response to them.Delete
haha well you had the best intentions and i would not kick those off my plate....kinda like a twice baked...which i love....ReplyDelete
They're exactly like twice-baked! I've just never made them before and got there accidentally.Delete
I took a look at those potato bombs and while they look good, I also think yours look delicious! I like your creativity to try and to persist with it and come up with something that was yummy!ReplyDelete
Cooking is my sort of sport. :-)Delete
that's called being creative:)ReplyDelete
Blog about life and travelling
Blog about cooking
I just said cooking is my sort of sport, but I guess it is also my sort of art!Delete
I could eat potatoes for a living.ReplyDelete
These bombs will be added to my list of all things tater.
I have to say, they are a good addition. I do not get tired of potatoes.Delete
They look totally delicious. Clearly the improvising took over completely from the original recipe. And why not? Let your instincts guide you....ReplyDelete
Improvising often takes over when I'm cooking. It's an in-the-moment process that I love.Delete
ooh I love kitchen tools and gadgets but I have to say I don't use most of them but can't bear to part with them! LOLReplyDelete
Your potato bombs look really good!
Kitchen gadgets mostly annoy me, and I've given in to temptation to buy them and later ditch them.Delete
Oh my they sound and look so good that I am going to try these tomorrow. Great comfort food. I am with you on the kitchen tools. They look like a great idea at the time and then they just languish in my drawers taking up space. Less is better, you are right there.ReplyDelete
Very much a comfort food! I've gotten rid of more kitchen tools than I care to admit.Delete
Potatoes are my favorite.ReplyDelete
Twice baked indeed. Sounds great.
I have never had an electric can opener and never will. Anything that can break is not my first choice .
You are such a fine cook. This time if year, I will be too
As much as possible, I like kitchen tools that let me be part of the process. I will use a mixer or a blender if need be, but I like actually working with the food.Delete
hahahaha, when i read his post i was thinking i'd need to carve out a bigger bit in the center too.ReplyDelete
I remember you saying that!Delete
The trajectory of your thinking here makes TOTAL sense to me. This is how I live every decision, every day. Fabulous.ReplyDelete
That's pretty much true for my general decision-making process, too. :-)Delete
I have never seen the original recipe, but your recipe sounds awesome! I don't cook that much, but I did get an apple corer during a Pampered Chef party, and I really love it.ReplyDelete
I got one as a gift and ended up getting rid of it. I just don't have much of a need for cored apples.Delete
They sure do look delicious!!ReplyDelete
They were! I even froze a couple for dinner with my son and they tasted good re-heated.Delete
As long as it works, who cares! Now you can find a name for your whole new recipe.ReplyDelete
How about twice-baked potato bombs?Delete
They sound amazing. Shaune always tweaks any recipe he follows. I think when you are a true culinary person, it's what you do. Me on the other hand, I have to follow a recipe to the letter or I end up making cement or glue when I meant to make mashed potatoes.ReplyDelete
I'm not even sure why I thought to mash the potatoes - I've never even made mashed potatoes before. It's just like the process takes over.Delete
Tweaking recipe's is what it's all about.ReplyDelete
Great Idea Doc!!!
I decided to call them twice-baked potato bombs to honor their origin.Delete
sounds like a bomb. this weekend, we'd be moving into a new home where i'll have a kitchen to myself and a partner to feed. i see myself taking some inspiration from hereReplyDelete
I wonder if you will adopt new recipes from the new culture there?Delete
there is a great mix of culture here. i mean the country's population is 1.8 mil, out of which only 400,000 are locals. the rest are expats from all walks of life from many countries. i'm malaysian of indian ethnicity and there are many indians from india here, and we are so different in our ways and even food.Delete
then there are the europeans of course and the arabic and other asians.
i guess i'll pick up some recipes :)