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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Another fancy spud for ya...

RRPRRP Posts: 12,719
edited November -1 in EggHead Forum
In the past I have shared this picture of the fancy potato balls I make using a melon baller. IMG_0758.jpg

Well this week the April/May issue of Cook's Country had a recipe for Baked Potato Fans that I tried last night that will be a keeper for company!

Starting with an Idaho baker I sliced a piece off length wise so it was flat on one side and then marked off every 1/4".
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The chop sticks on each side made for even depth of each slice.

Gently fanning it like this allowed much of the watery starch to be rinsed out.
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Then into the microwave for 6 minutes to soften it up and then (here's were I cheated, but it can be done in a dedicated egg next time) into the oven for 20 to 25 minutes at 450°. Note how it started to fan out as each "blade" cooked.
IMG_2213.jpg

Next came a mixed topping wedged between the fans of bread crumbs, butter, shredded Monterey Jack cheese , fresh Parmesan, paprika, garlic powder and S & P.
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That went back in the oven (or BGE) to melt and get a tad crusty.

The end result made a nice presentation as well as being tasty.
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