St. Paddy’s Day Spuds (Three Ways)

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With St. Patrick’s Day soon arriving, I thought we would showcase the potato with some filling and delicious recipes.

These are definitely not on the lighter side, but would consequently help soak up any Irish Car Bombs you might have indulged in!

First, I have the “Mexican-style Spud,” next the “Pizza Potato,” and lastly a “Rueben Root.”  Each recipe makes four large servings.

For the potatoes, preheat your oven to 450 degrees.  Wash and dry your potatoes.  Poke holes in potatoes and rub each with olive oil.  Place on a baking sheet until tender.  Using a pot holder glove, cut potatoes down the middle and scoop meat of potatoes into a large bowl.  Add butter, salt and pepper to taste, while mashing.  Scoop seasoned potatoes back into skins.  (Follow the recipes for the toppings below.)

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Mexican-style Spud:IMG_4886

1 pound ground sirloin

1 package taco seasoning

1 container store-bought queso, heated (I used 2 to Tango Queso Dip in the refrigerated section of my local grocer.)

1 can sliced olives, drained

1 can corn/bean medley, drained

1 jar of your favorite salsa

1 pound grated cheddar cheese

chopped lettuce and tomatoes

sour cream

Jalapeños (optional)

cilantro

Brown meat.  Add taco seasoning and 3/4 cup water.  Simmer until thickens.  Top each potato with taco meat.  Spoon queso on top of meat.  Top with salsa, corn/beans, olives, cheese, lettuce, tomatoes, jalapeños, sour cream and cilantro.IMG_4884.JPG

 

IMG_4871.JPGPizza Potato Recipe:

1 pound Italian sausage

1 package pepperoni slices

1 jar of your favorite spaghetti sauce

1/2 onion, chopped

1 bell pepper chopped

1 jar sliced mushrooms, drained

1 can sliced black olives, drained

1 pound mozzarella cheese, grated

Brown Italian sausage.  Add chopped onions and peppers.  Cook until soft.  Add jarred sauce and heat through.  Spoon sauce mixture onto potatoes.  Top with mushrooms, olives and pepperoni slices.  Top with cheese.  Place under the broiler to melt cheese.IMG_4868.JPG

 

IMG_4907.JPGRueben Root Recipe:

1 jar sauerkraut, drained

1 pound chopped corned beef (I used Boar’s Head from my local deli.)

1 bottle Thousand Island dressing

1 pound muenster cheese, grated

Chopped green onions for garnish

In a bowl, mix Thousand Island dressing with sauerkraut.  Top potatoes with corned beef.  Then top with kraut mixture. Top with grated cheese.  Place under broiler to melt cheese.  Sprinkle green onions on top.IMG_4908.JPG

I can’t decide which one is my favorite.  Rourke liked them all, but said the “Mexican-style Spud” was his favorite.

Happy St. Paddy’s Day!

Bon Appetit!

Toodle-oo,

Melanie

 

 

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