Ingredients with Measurements:
- 4 large potatoes
- 1/4 cup dillisk (dried seaweed)
- 1/2 cup shredded cheddar cheese
- 1/4 cup butter
- 1/4 cup milk
- Salt and pepper to taste
Special equipment needed:
- Oven
- Baking sheet
- Mixing bowl
- Fork
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Wash the potatoes and pat them dry with a paper towel.
3. Using a fork, poke several holes into each potato.
4. Place the potatoes on a baking sheet and bake for 45-50 minutes, or until they are tender.
5. While the potatoes are baking, soak the dillisk in a bowl of water for 10 minutes.
6. Drain the dillisk and chop it into small pieces.
7. In a mixing bowl, combine the chopped dillisk, shredded cheddar cheese, butter, and milk. Mix well.
8. Once the potatoes are done, remove them from the oven and let them cool for a few minutes.
9. Cut a slit lengthwise down the center of each potato, being careful not to cut all the way through.
10. Using a spoon, scoop out the insides of the potatoes and add them to the mixing bowl with the dillisk and cheese mixture.
11. Mix everything together until well combined.
12. Stuff the potato skins with the dillisk and cheese mixture.
13. Place the stuffed potatoes back on the baking sheet and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
14. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 330
Fat: 17g
Carbohydrates: 34g
Protein: 10g
Sodium: 320mg
Sugar: 2g
Fiber: 4g
Substitutions for ingredients:
- Dillisk can be substituted with any other type of dried seaweed.
- Cheddar cheese can be substituted with any other type of cheese.
- Butter can be substituted with margarine or olive oil.
- Milk can be substituted with any other type of milk or non-dairy milk.
Variations:
- Add cooked bacon bits to the dillisk and cheese mixture for a smoky flavor.
- Substitute the cheddar cheese with blue cheese for a tangy flavor.
- Add chopped scallions or chives to the dillisk and cheese mixture for extra flavor.
Tips and tricks:
- Make sure to poke holes into the potatoes before baking to prevent them from exploding in the oven.
- Use a fork to fluff up the insides of the potatoes before mixing them with the dillisk and cheese mixture for a lighter texture.
- If the cheese is not melting, place the stuffed potatoes under the broiler for a few minutes.
Storage instructions:
Leftover stuffed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed potatoes in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed potatoes on a bed of greens for a pop of color.
Garnishes:
Garnish with chopped parsley or scallions for a fresh touch.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Steamed broccoli
- Caesar salad
Troubleshooting advice:
- If the potatoes are not tender after 45-50 minutes, bake them for an additional 10-15 minutes.
- If the cheese is not melting, place the stuffed potatoes under the broiler for a few minutes.
Food safety advice:
- Make sure to wash the potatoes thoroughly before baking.
- Store leftover stuffed potatoes in the refrigerator and consume within 3 days.
Food history:
Dillisk is a type of dried seaweed commonly used in Irish cuisine.
Flavor profiles:
Savory, cheesy, and slightly salty.
Serving suggestions:
Serve as a main dish or as a side dish with your favorite protein.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A