Monday, January 4, 2016

Joyce Ross Potatoes

First let slave explain: just after Christmas, my computer crashed forever.
All my notes, recipes, pictures, everything! It has taken awhile to find another reconditioned computer, acquire old replacement programs,fix and patch things back together. So please excuse my absence.

These potatoes were created as an honor for a special lady here in my apartment building. Joyce grew up in the English Midlands. A very sweet and proper lady in every sense. She is my “go to” person for anything British.
Joyce helped so much with my recipe for Shepard's Pie, I thought I would create a “Shepard's Pie stuffed baked potato in her honor.

These make a meal by themselves. Meat, vegetables, cheese, proteins, starch, vitamins, you have it all in a nice tasty package. Even portion control! One of these potatoes is quite enough for a filling meal. It also is a great way to use up left over vegetables! Thank You Joyce, Hope You enjoy!

½ lbs ground beef
2 large russet potatoes
½ cup left-over mixed vegetables
2 tbs flour
¼ to ½ cup beef broth
½ cup grated cheese
Salt, pepper, touch of butter and cream to taste

Preheat oven to 400 degrees. Spray a small baking dish. Just large enough to hold the potato “boats”.

Wash the potatoes under running water (no soap!). You can scrub it with a vegetable brush or just rub it with your hands. Then pat it dry with a paper towel. 
Puncture each potato about four times with the tip of a fork. This is important, as it allows the steam to escape. Otherwise the potato may explode when you cook it.

As a rule: one 7-to-8 ounce Idaho potato takes about 7 minutes to cook. 2 will take about 11 minutes.

Rub the potatoes with a touch of olive oil, then wrap loosely in some wet paper towel. This will help to keep the potato moist and prevent it from shrinking. It will also result in softer skin. (both the potato and you!) 

Some microwave units will say “REST”. That means the potato, not you! You need to just let it sit for a couple of minutes, for it to finish cooking. At this point it will do this all on its own, thank you.
Remember, each microwave oven is different, so you need to check to see if it is done. Holding it with a towel, you should be able to gently squeeze the potato without too much resistance. Don't be rude, just test it.

While the potato is cooking: brown the ground beef. About 6 to 8 minutes. Drain well. 


Add ½ cup of left over mixed vegetables and sprinkle with 2 tbs flour. Stir well. About 2 minutes. Pour in ½ cup beef broth and stir until thick.

With a sharp knife slice the very top of the potato off.

Using a melon ball-er, scoop out most of the insides. Be sure to leave enough for a firm wall and base. You want to end up with a “boat”.

Spoon the meat mixture in to each potato boat.

Take the insides of the potato and mash with a little cream and butter until smooth. Place in a zippered plastic sandwich bag. Seal.

Cut the tiny corner off of the bag and use it to pipe a covering over each boat. Sprinkle with grated cheese.

Bake for 20 minutes or until the skins are crispy and the cheese is bubbling.

This makes a smashing main dish for high tea or winter's lunch!
Joyce, this was designed just for you. Hope you enjoy!..

For a nice English setting here is our music for tonight!

It feels so good to be back with you all and serving my Master Indy

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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