Wednesday, September 23, 2009

Mom's Potato 'Rancheros'

My mom used to make these for me on special occasions! They are really nothing more than glorified twice baked potatoes, but so yummy! I am guessing on measurements, because the recipe is in my head! Enjoy!

4 large baking potatoes
1/2 lb bacon
6 green onions
1 stick butter (margarine will kill this recipe!)
sour cream
garlic salt
1 8 ounce package mushrooms (sliced)
grated cheese of your liking (my fave is colby/jack)

Wash potatoes and prick holes with fork. Slather with a little cooking oil and then sprinkle with course salt. Put in 400 degree oven on directly center rack (no foil). Cook until just tender (about an hour).

Slice bacon into little pieces and fry until crisp. Drain on paper towells and set aside. Cut green onions, set aside. Sautee mushrooms after cutting bigger slices into smaller pieces in 1/2 stick of butter, seasoning with garlic salt/pepper while cooking. They should be tender and somewhat caramelized. Set aside.

When potatoes are done, allow to cool so your don't cook your fingers =). Cut each in half, and scoop the meat out of the skins into a bowl. DON'T THROW THE SKINS AWAY!!! Add the other 1/2 stick of butter and a spoonful sour cream and mash potatoes with a potato masher so they have a little texture. Season with garlic salt/pepper to taste. Once mixed, add the bacon, mushrooms and onion and mix lightly with a fork (you can add the grated cheese here if you would like). Once it is all combined, put the good stuff back in the potato shells and line them up on a cookie sheet. Add a pat of butter to the top of each potato (you can add the cheese here if you didn't put it in the mix). Put back in a 350 degree oven until butter has melted and the tops have begun to lightly brown.

Easy and delicious!

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