Pizza-Stuffed Potatoes: Pizza In A Spud

Pizza-Stuffed Potatoes: Pizza In A Spud

Hi everybody :)

Still working on my cookbook mission I mentioned in my earlier post here; I bring you another recipe from my collection, Pizza-Stuffed Potatoes. Similar to a pizza dough made using cooked potatoes in its crust, in this recipe, the potato itself served as the crust. Therefore, eliminating the dough out of pizza :)  hee..hee... When I saw this, I thought it was such a great idea I had to share it. So here we go...

Pizza-Stuffed Potatoes From: CREATIVE COOKS' KITCHEN COOKBOOK

You Will Need

FOR THE POTATOES
4 large baking potatoes
2 teaspoons vegetable oil
1/2 cup thinly sliced pepperoni, divided
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup tomato sauce
1/2 cup sliced mushrooms
1 small green pepper, cut in thin strips (about 1/2 cup)
1/2 cup shredded mozzarella cheese ( I also added about 1/4 cup cheddar cheese)
2 tablespoons grated
Parmesan cheese

SERVES 4

PREPARING THE POTATOES
1. Preheat oven to 450°F Scrub the potatoes; pierce with a fork and rub with vegetable oil. Place potatoes on a baking sheet and bake until fork tender, about 45 minutes.

 

 
2. Halve potatoes lengthwise and scoop out flesh, leaving a 1/4-inch-thick shell with skin. Set flesh aside.

Hallowed -Out Potato

3. Chop 1/2 cup sliced pepperoni. Cut remaining slices in half; set aside.
4. In a large bowl, mash together the potato flesh, sour cream, salt and pepper; add chopped pepperoni.( I add about 1/4 cup cooked ground beef to this)

Potato Filling

5. Spoon potato mixture back into shells and arrange on baking sheet.

Potato Halves with Filling

6. Top potatoes with tomato sauce, mushrooms, green pepper snips, remaining pepperoni, mozzarella and Parmesan. Bake until heated through, about 15 minutes. (It took me about 8-10 minutes)

Potato Halve Toppings

Variations:
Just as on a traditional pizza, you can vary the toppings on these stuffed potatoes for a whole new taste sensation.Try one of the following combinations:

TACO PIZZA: Browned ground beef, taco seasoning mix, salsa, diced green chilies, shredded Monterey Jack cheese

POLYNESIAN PIZZA: Pineapple chunks, ham or prosciutto, coconut 

VEGGIE PIZZA: Chopped roasted red peppers, eggplant, zucchini and tomatoes, grated Parmesan cheese

GOURMET PIZZA: Arugula, sliced artichoke hearts, sliced portabella mushrooms, sliced fontina cheese

GREEK PIZZA: Mini-shrimp, sliced Greek olives, crushed rosemary, crumbled feta cheese

PESTO PIZZA: Pesto, chopped fresh garlic, crumbled chevre cheese


What I think:
THESE WERE DELICIOUS!!! So glad I made them. I did add some ground beef to the potato filling and sprinkled a little cheddar cheese on top with the other cheeses. So this is definitely a repeat! You can also use this method and make Pizza-Stuffed Potato Skins!!!

UPDATE: These were soooo good I made them again, later tonight.

 


ENJOY! Come again...

Linked to:
Show Case Your Talent  @What's Cooking Love

Zesty Buffalo Wings - Wings & Things

Zesty Buffalo Wings with Orange Dipping Sauce

Hi everybody :)

I winging out today. Buffalo wings, hot wings, chicken wings... while the name may change, these spicy tidbits remain a traditional favorite. They are often served with celery stalks and a cool, creamy blue-cheese dressing, but I decided to mix things up a little. When I saw this recipe for zesty wings with a orange glaze in my Creative Cook's Kitchen cookbook, I knew I had to give it a try.

You Will Need:

FOR THE GLAZE
3/4 cup frozen orange juice concentrate, thawed
1/4 cup cider vinegar
3 tablespoons Dijon-style mustard
2 tablespoons vegetable oil
3/4 teaspoon hot pepper sauce (optional)
1/2 teaspoon black pepper
1/2  cup orange marmalade

FOR THE BUFFALO WINGS
24 buffalo wings (about 4 pounds)

FOR THE DIPPING SAUCE
1/2 cup mayonnaise
1/4 cup sour cream
2  tablespoons honey mustard
1 tablespoon frozen orange juice concentrate, thawed
SERVES 8

MAKING THE GLAZE

In a medium bowl, combine orange juice concentrate, vinegar, mustard, oil, hot sauce and pepper. Measure 1/2 cup of this orange mixture and combine with orange marmalade; set aside.

The Marinade

1/4 cup of Marinade + Orange Marmalade =

The Pasting Sauce

MAKING THE BUFFALO WINGS
Pour remaining glaze into a large resealable plastic bag. Add buffalo wings; shake to coat thoroughly. Refrigerate for 30 minutes or up to 2 hours.

Wings + Marinade

Preheat oven to 450°F. Remove buffalo wings from glaze and place in a shallow roasting pan; discard glaze.

Brushing with Marmalade Mixture

Bake until chicken is almost cooked, 20-25 minutes. Brush with marmalade mixture; return to oven and bake until chicken is browned and cooked through, 5-7 minutes longer.

Wings after cooking 7 minutes longer

Dipping  Sauce

MAKING THE DIPPING SAUCE
In a small serving bowl, combine mayonnaise, sour cream, honey mustard and orange juice concentrate. Serve with hot buffalo wings.

If your a stickler for tradition here a great blue cheese dressing you can try :)
CLASSIC BLUE-CHEESE DRESSING
2/3 cup mayonnaise
1/3  cup sour cream
1/2 teaspoon hot pepper sauce
1/3 cup coarsely crumbled blue cheese

In a small serving bowl, combine mayonnaise, sour cream and hot pepper sauce. Add crumbled blue cheese and stir just to combine.

Tip: For easier cleanup, bake buffalo wings or other sticky finger foods on a wire rack inside the roasting pan.

Variations
Grilling 
This citrus-flavored glaze is great for dressing up chicken. For a simple summer dinner, use as a baste on skinless breasts while grilling.
 Other Meats
Try this recipe with a different type of meat. The glaze gives grilled braised pork ribs an incredible burst of flavor.

From:  CREATIVE COOK'S KITCHENS

What I Think:
If you like wings with a milder flavor, this recipe is for you. I think it needed a little more pop. The next time I make these, I would add some lemon zest to the mix (about 1 tablespoon), use lemon pepper in the place of plain, and up the hot sauce to 2 teaspoons. I had to admit, I was kind of skeptical about the dipping sauce after reading the ingredients, mayonnaise, sour cream, ....what??? But to my surprise, it turned out GREAT! It had a nice sweet creamy tangy flavor and added an extra boost to the wings. So, with the minor changes, I' d definitely make this again.

ENJOY! Come again...

Linking to:  
Showcase Your Talents Thursday # 20

Black Cherry Pretzel Dessert Cups

Black Cherry Pretzel Dessert Cup

Hi everybody :) 

My favorite fruit is cherry, so I decided to put a new spin on the famous Strawberry Pretzel Salad. Don't get me wrong, I do love strawberries too. They're a close runner-up to cherries :) I had plenty of cherries on hand and I wanted to make something that didn't have to go in the oven. Something cool and refreshing: cherry pretzel dessert cups...BINGO!

Black Cherry Pretzel Dessert Cups partly adapted from Kraft Foods

Serving 3 (5oz). cups
1 (3 ounce) pkg. Black Cherry Jello
1 cup hot water
1 cup (about 5 oz.) frozen cherry with juice
2 ounces cream cheese (1/4  [8 oz.] package)
2 tablespoon sugar
1 cup Cool Whip
3/4 cup crushed pretzels (I use mini pretzels)
1/4 cup melted butter
1 tablespoons sugar
Cherries and Pretzels for garnish

Mix the butter, pretzels and sugar divide evenly  into plastic 3 5 oz. cups, about 3 tablespoon per cup. Using another cup to press mixture down firmly. Freeze for 30 minutes.

Meanwhile dissolve Jello in boiling water; let set for about 30 minutes.
Add frozen cherries to jello.  Working quickly, pour on top of pretzel crust in each cup. Jello will begin to thicken.

Refrigerate until set for about 25-30 minutes.

Then mix the cream cheese, sugar and Cool Whip together and spread it over the Jello. Store in fridge until ready for serving.  Garnish with fresh Cherries and Pretzels.

What I Think :
 If you like Strawberry Pretzel Salad, you're going to LOVE THIS! Enough said..

BTW, you can mix and match fruits and jello, or go with a cookie crust if you like. Read the jello box to see what fruits that do not gel well first. Oh, I downsized the recipe for 3 servings, but it can be doubled or tripled.

ENJOY! Come again....

Linked to: 
Tuesday Talent Show #49     
Melt In Your Mouth Recipes Blog Hop # 78