Cooking in Grandma's Kitchen

[Suckrates]

 

As fall approaches, we enjoy more comfort foods, so today is a dish that can be a side, or a main course when teamed with a leafy green salad.

VOLCANO POTATOES

 

Choose 2-4 hearty Russett Potatoes - washed.  Cut off the ends, creating a sturdy base and top.

Scoop out the potatoe from the top, but not all the way to the bottom.  You do not want contents to leak out.  Basically you are creating a well-like vessel.

Wrap 2-3 slices UNCOOKED bacon around potatoe and secure with toothpicks.

Fill with diced ham and shredded cheddar, and leave some room at the top for additional cheese later.

Place in buttered baking dish and place in oven for 35-45 minutes or until potatoe is cooked (Press the sides of the potatoe to gauge doneness)

Baste the potatoes with your favorite Bar-B-Q sauce, sprinkle more shredded cheese to fill potatoe, and bake another 10 mintues, until cheese bubbles.

Remove from oven and sprinkle with chopped chives or shallots.

 

ADDED Bacon Tip:

Add bacon to your chicken or Veal Parmigiana recipes.  When layering in your baking dish, add a few slices of COOKED bacon after the protein, then continue with your sauce and cheese and bake.   The addition of the bacon makes it Extra comforting and is unexpected.