And finally, a recipe for a seven course Irish meal from back in the days before everything was offensive to someone.
A Seven Course Irish Meal
Ingredients:
** 1 six pack of Guinness Stout. ** 1 cold baked potato. ** 3 to 4 tablespoons of Kerrygold Pure Irish Butter.
Instructions:
** Cool the Guinness.
** Warm the potato.
** Slather the warmed potato with Kerrygold Pure Irish Butter.
** Enjoy!
There are so many recipes for potatoes. My guess is that probably is so because potatoes are one of the more popular side dishes or at least one of the side dishes that are most often served up at supper time, ....... "meat & potatoes".
Potatoes have also been associated with certain events that changed history such as The Great Irish Potato Famine of 1845-1849, which brought a great influx of Irish to our shores who were looking for a better life, one with food, and who contributed greatly to the building of their new land.
Anyway, following you will find two more potato recipes, both of which we have tried and both of which we, and our guests, absolutely love. Give them a try. I'm guessing that you will probably agree.
Twice Baked Potato Casserole
I found this recipe in my email inbox quite a few weeks ago. It sounded good to me, so as usual, I saved it and printed out a copy and a week or so ago, we decided to serve it at a dinner we were sharing with some good friends of ours. The opinion that this recipe was "a keeper" on that night was unanimous.
Author: "Southern Soul", Donya Mullins. Prep Time: 10 minutes. Servings: 10.
Ingredients:
** 6 medium Russet potatoes, baked either in the oven or in a microwave. (If using a microwave oven, poke at least one hole in each potato and bake three at a time on high for 20 minutes. If using a conventional oven, you do not have to poke any holes in the potatoes. Bake at 350 degrees for about 1 1/2 hours. When done baking, remove potatoes from the oven and let cool so that they can be handled without burning yourself.) ** 1/2 to 1 tablespoon chopped fresh parsley. ** 1 teaspoon of freshly ground black pepper, (or regular old black pepper will do). ** 1 1/2 teaspoons of Kosher salt. ** 1/3 cup of whole milk. ** 1/3 cup real sour cream, (not "Lite" sour cream). ** 4 tablespoons of butter at room temperature. ** 1 cup of shredded sharp or shredded extra sharp cheddar cheese, divided. ** 5 strips of cooked bacon that has either been chopped before cooking or crumbled after cooking, divided.
Instructions: ** Preheat the oven to 350 degrees. ** Cut the cooled potatoes in half, lengthwise and remove the potato from the skin. (If you will be using the skins for the potato skin recipe, leave approximately 1/4 inch of potatoes attached to the inside of the skins.) ** In a large bowl, combine the cooked potato, parsley, pepper, salt, milk, sour cream and butter and beat with a mixer until fluffy. Add 1/2 cup of grated cheese and 1/2 of the chopped or crumbled bacon and gently mix in with a spoon until well combined. ** Spread the potato mixture evenly into a 2-quart baking dish. Top with remaining cheese and bacon and then cover with lid or aluminum foil and bake for around 20 minutes. After 20 minutes, remove lid or foil and bake for another 5 to 10 minutes, being careful not to burn top. ** Remove from oven and, if desired, garnish with additional chopped parsley. ** Serve it up and enjoy!
I cannot remember where this recipe came from. I know it's hard to believe, but I really cannot remember. More than likely, it came from the Internet. Anyway, we had the potato skins left over from the recipe above so with that in mind, it seemed like the right thing to do. If you don't have "left over" potato skins, start from scratch and save the insides of the baked potatoes for another recipe such as regular old mashed potatoes.
Potatoes, Potatoes, Potatoes