Hassleback Potatoes with Clever Directions

I rarely get an opportunity to sit and watch a cooking show on TV, but earlier this week I happened to catch an episode of Rachel Ray.  During the episode she made a version of Hassleback Potatoes that caught my attention.  She used metal skewers poked through the potato as a guide for cutting.  BRILLIANT!  Why didn't I think of that, I have made potatoes similar to this several times.  I guess that is why she makes the big bucks!  I will definitely be doing it from now on!  The topping possibilities for these potatoes are endless.  Tonight I am making Flank Steak with a Gorgonzola Cream Sauce so I plan to top them with a little bit of the sauce.  I have also created a pesto sauce, a Bacon Cheddar Ranch topping, Loaded Sour Cream, and a lemon butter.

Ingredients:

• Potatoes
• Olive Oil
• Sea Salt and Pepper
• Metal Skewers
• Whatever topping you would like

Preheat oven to 400 degrees.  Scrub potatoes with brush.  You will eat the skin so make sure it is clean enough.  Dry the potatoes.  Place the skewer through the bottom half of the potato.  Using a sharp knife, slice the potato down to the skewer with the cuts about 1/8 of an inch apart.  Drizzle potatoes with olive oil and sprinkle with sea salt and pepper.  Bake for 20 minutes, remove from oven and drizzle with just a little more olive oil (if necessary).  Bake for an additional 20 minutes.  Remove from oven and take off of skewer.  Top with favorite toppings.  You can top with cheese, sour cream, or get creative.  Tonight I used the Gorgonzola Cream Sauce from the Flank Steak dish that I made.  YUM!

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Crispy Onion Straws with horseradish dipping sauce

Onion straws are something that I have wanted to make for a very long time but I was always afraid.  I am not even sure what exactly I was afraid of, but now that I have done it I am HOOKED!  This is something that I love to get at restaurants, but now I can make them at home!

Ingredients:

• Large onion
• 1 Cup Butter Milk
• 1 Cup of Flour
• 2 Cayenne Pepper
• About 3 Cups of Canola or Vegetable Oil

Sauce

• 1 1/2 tablespoons ketchup
• 1/4 cup mayo
• A few dashes of paprika
• pinch of oregano
• A few dashes of cayenne pepper
• A few dashes of garlic powder
• About a teaspoon of horseradish

Slice the onion into thin pieces.  I did this by hand because I don't have (but I want one) a mandolin but that would work best.  The thin pieces are what make is more of a "straw".  

Place onions in a flat dish and pour the buttermilk over top of them.  Place in refrigerator for about an hour.
To make the dipping sauce, simply combine ingredients and stir.  Adjust spices as necessary.

On a plate, combine the flour and cayenne pepper

Heat oil in fryer or as I did in a large pot.  I used about 3 cups of oil, but you really just want to make sure you have about 2 inches of oil.  Heat the oil to about 350 degrees.  I don't have a thermometer so I just tossed in a very small pinch of the flour mix and once it sizzled as it touched the oil I knew it was hot enough.

With a pair of tongs, remove the onions from the buttermilk and place one bunch at a time into the flour mix and completely coat.

Tap off extra flour and drop into hot oil and drop onions in the oil and cook for about 2 minutes or until they are a nice golden brown.

Remove from oil with tongs or mesh strainer and place on paper towel to drain off excess oil.  Repeat until all onions are cooked.  Serve immediately with the spicy dipping sauce.

I served these with Pocket Burgers and Deviled Eggs

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Loaded Potato Topping

Our family likes to put this on just about any potato- including Baked Potato, Potato Wedges, Flattened Redskins, and Waffle Fries.

Ingredients

• 1/2 block 1/3 less fat cream cheese
• 1/3 cup shredded mild cheddar cheese
• 2 tablespoons Hormel Real Bacon Bits
• 2 teaspoons Hidden Valley Ranch Salad Dressing Mix
• 1-2 tablespoons of milk (use more or less to adjust desired consistency)

Combine all ingredients in bowl. Mix with hand-mixer until ingredients are well mixed. Add milk to adjust consistency.

Enjoy on top of any type of potato!

This recipe was featured in Two Magical Moms March Menu Madness.  Check out the entire menu and try out some of our other YUMMY recipes!