Cooking with N8TM: Twice Baked Potato Mummies
3 Baking potatoes
1 large Red bell pepper roasted, peeled & pureed
1/4 cup plain nonfat Greek yogurt or lowfat sour cream
3 tbsp red pepper puree
a little milk or tomato juice
1/4 cup sweet onions finely chopped
1 – 2 slices lean bacon cooked, drained & chopped
1/4 cup extra sharp cheddar
1 tsp Red Robin Seasoning
to taste black pepper freshly ground
mozarella string cheese
Preheat the oven to 350°F. Wash the potatoes, sprinkle generously with salt and set in the oven to bake. Bake for about an hour or until the potatoes are tender when poked with a fork.
Cut the bell pepper in half, lengthwise, remove the stem and seeds. Brush the edges with olive oil and set, cut side down, on a baking sheet. Set the pepper in the oven as well to roast until tender (about 40 minutes).
When the pepper is tender, remove from oven and put in a covered bowl to “steam” until cool enough to handle. (This will loosen the skin.) When cool, the skin should pull right off. Put the pepper in a food processor or blender and blend until smooth. This will make your red pepper puree.
When the potatoes are done, cut the potatoes lengthwise and, using a grapefruit spoon (or regular spoon), carefully hollow out the middle of the potato, leaving a good 1/4 inch edge all around the potato skin so you have a nice potato boat. Set the potato boats aside.
Put the potato flesh in a medium mixing bowl and mash it roughly with a fork. Add the Greek yogurt, red bell pepper puree and mash it some more. Add milk or tomato juice if desired to get the potatoes to mash nicely. Stir in the onions, bacon, and cheese. Season with Red Robin Seasoning and black pepper to taste.
Put the potato mixture back into the potato boats, patting down each one to make a nice “body”.
Set the potatoes on a baking sheet and put them back in the oven to bake at 350° for about 20 minutes or until heated through. Pull the potatoes out, add olive slice “eyes” and strips of string cheese in a zigzag pattern to look like a mummy. Set back in the oven to bake for another 15 minutes or so, until the cheese starts to melt.
For more recipes, check out the Wisconsin Potato and Vegetable Growers Association website.
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