Gluten-free cooking

This recipe has been awarded the Picky Mama Seal of Approval.

Stuffed Potatoes

Scrub and bake a bunch of potatoes at 450 degrees until they are squeezy. It doesn’t matter if they are huge or tiny.

Take them out and let them cool until you have time to deal with them.

Slice them in half the long way. Use a soup spoon to scoop the insides into a mixing bowl. Line the empty “shells” in rows in a Pyrex casserole.

In a skillet heat 1 T vegetable oil. Saute lots of chopped green pepper and celery. Depending on your mood and available food, add chopped mushrooms, onions, browned ground beef, or crunched cooked bacon. Do not drain off cooking oil. Add all of this to the mixing bowl, along with garlic powder, dried parsley, oregano, black pepper. If your blood pressure is good you can add some salt, but don’t go overboard. Stir in 4 oz. or more of warm milk and 4 oz. plus of plain yogurt. Stir in your favorite grated cheese. Sometimes you may want a lot of cheese, and other times not so much. Scoop the mix back into the potato skin “shells”, and sprinkle with paprika. Bake at 300 degrees for half an hour for small spuds, and an hour for the big ones that look like Richard Nixon. This can be anywhere from a tiny appetizer to a main course. It is excellent winter comfort food. You can freeze the leftovers to nuke later. You can also dream up new and different versions.

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