The Bistro’s Beef Pot Pie

Beef Pot Pie
Beef Pot Pie

I am a huge fan of cooking with the intent of having leftovers for several meals.  It’s great to have cold leftover turkey, ham, or roast beef but, after a couple of days, well, it can get a little monotonous.  I don’t like to throw out food so the alternative is to find other creative ways to use the leftovers and stretch the food budget.  Sometimes, as in the case of a large family, perhaps the leftovers don’t span far enough unless they are used in a way that extends them.

So, whether it’s a case of having leftover meat you’re tired of or not having enough left to plate as straight cold meat slices to make another meal, my recipe for Beef Pot Pie will be the answer for leftover roast beef.  Just make sure you make an extra 1 1/3 cups of gravy when preparing that roast beef dinner so you will have enough gravy to make this recipe.

Beef Pot Pie
Beef Pot Pie

Beef Pot Pie is a tasty meal-in-a-dish — the meat, veggies, and gravy are all encased under a pastry topping.  It takes very little beef (only about 1 cup, cubed) to make a meal for four with this recipe.  It’s a great way to stretch a small amount of meat and extend the food budget.

The potatoes, turnip, and carrots are pre-cooked to fork-tender state in the same pot — bonus, only one pot to wash!  The sauce with the gravy is quite simple to make with only a few additions of common ingredients to add extra flavor.  Add some cooked frozen peas and corn to add extra veggies and color.  Top with your favorite pastry recipe and you’re done! And, your house will smell fabulous as this cooks, beckoning the family to the dinner table!

Beef Pot Pie
Beef Pot Pie

Sometimes, if I’ve had the leftover meat on the dinner table for a couple of days, I’m tired of it and don’t want to see it on the table again right away in any form! That’s when I make up this recipe and freeze it for later use and to have ready for meals on busy week nights.  I have had success freezing this dish, unbaked, in an airtight container.  I bake it from frozen state but add extra baking time (at least 20 minutes more). If the pastry starts to brown too much during the baking, simply loosely tent the casserole dish(es) with tin foil.

[Printable recipe follows at end of post]

Beef Pot Pie

Ingredients:

1/3 cup turnip, peeled and diced into ¼” cubes
1/3 cup carrots, peeled and diced into ¼” cubes
1¼ cups potatoes, peeled and diced into ½” cubes
1-2 tbsp vegetable oil
2/3 cup onion, finely diced
2 oz small button mushrooms, halved
1 cup leftover cooked roast beef, cubed into bite-size pieces
1 1/3 cups leftover beef gravy
2 tbsp tomato paste
¼ tsp Worcestershire sauce
2 tbsp red wine
½ tsp garlic salt
¼ tsp summer savory
Salt and pepper to taste
1/3 cup frozen peas, cooked
1/3 cup frozen corn, cooked
1 tbsp chopped fresh parsley

Pastry for single-crust pie

Method:

Preheat oven to 400°F.

In medium-sized saucepan, over medium-low heat, boil the turnip and carrots in salted water for about 5-6 minutes, then add the potatoes.  Cook all three vegetables for about 10 minutes or so or until just fork tender.  Drain well.

While the vegetables are cooking, heat oil in large skillet over medium heat.  Sauté the onions until limp and transparent.  Add the mushrooms and sauté for 2 minutes.  Add the cubed beef and stir fry for 1-2 minutes.  Add the gravy, tomato paste, Worcestershire sauce, red wine, garlic salt, summer savory, salt and pepper.  Reduce heat and simmer for 2-3 minutes. Meanwhile, microwave the peas and corn for about 1½ minutes on high power. Drain any excess liquid.

Add the meat mixture to the cooked vegetables (turnip, carrots, and potatoes) and add the drained peas, corn, and the fresh parsley.  Stir with large mixing spoon to combine all ingredients.

Grease a 5-6 cup casserole or four 1-cup ramekins.  Pour mixture into casserole or evenly divide between the 4 ramekins.

Roll pastry to desired thickness. Cut to size that will completely cover mixture in casserole dish or ramekins.  Cut slits in the pastry to allow steam to escape during baking. Alternatively, prepare lattice top from the pastry to cover meat sauce in each dish.

Place baking dish, or ramekins, on foil-lined rimmed baking sheet to catch any spillovers that might occur. Transfer to pre-heated oven.  Bake for 20-25 minutes or until mixture is bubbly and pastry lightly tanned.  Serve with crusty rolls, rustic bread, or biscuits.

Yield:  4 servings.

Beef Pot Pie

Yield: 4 servings

Leftover roast beef forms the basis for this delicious Beef Pot Pie meal-in-a-dish smothered with a rich sauce and encased in a tender pie pastry topping.

Ingredients

  • 1/3 cup turnip, peeled and diced into ¼” cubes
  • 1/3 cup carrots, peeled and diced into ¼” cubes
  • 1¼ cups potatoes, peeled and diced into ½” cubes
  • 1-2 tbsp vegetable oil
  • 2/3 cup onion, finely diced
  • 2 oz small button mushrooms, halved
  • 1 cup leftover cooked roast beef, cubed into bite-size pieces
  • 1 1/3 cups leftover beef gravy
  • 2 tbsp tomato paste
  • ¼ tsp Worcestershire sauce
  • 2 tbsp red wine
  • ½ tsp garlic salt
  • ¼ tsp summer savory
  • Salt and pepper to taste
  • 1/3 cup frozen peas, cooked
  • 1/3 cup frozen corn, cooked
  • 1 tbsp chopped fresh parsley
  • Pastry for single-crust pie

Instructions

  1. Preheat oven to 400°F.
  2. In medium-sized saucepan, over medium-low heat, boil the turnip and carrots in salted water for about 5-6 minutes, then add the potatoes. Cook all three vegetables for about 10 minutes or so or until just fork tender. Drain well.
  3. While the vegetables are cooking, heat oil in large skillet over medium heat. Sauté the onions until limp and transparent. Add the mushrooms and sauté for 2 minutes. Add the cubed beef and stir fry for 1-2 minutes. Add the gravy, tomato paste, Worcestershire sauce, red wine, garlic salt, summer savory, salt and pepper. Reduce heat and simmer for 2-3 minutes. Meanwhile, microwave the peas and corn for about 1½ minutes on high power. Drain any excess liquid.
  4. Add the meat mixture to the cooked vegetables (turnip, carrots, and potatoes) and add the drained peas, corn, and fresh parsley. Stir with large mixing spoon to combine all ingredients.
  5. Grease a 5-6 cup casserole or four 1-cup ramekins. Pour mixture into casserole or evenly divide between the 4 ramekins.
  6. Roll pastry to desired thickness. Cut to size that will completely cover mixture in casserole dish or ramekins. Cut slits in the pastry to allow steam to escape during baking. Alternatively, prepare lattice top from the pastry to cover meat sauce in each dish.
  7. Place baking dish, or ramekins, on foil-lined rimmed baking sheet to catch any spillovers that might occur. Transfer to pre-heated oven. Bake for 20-25 minutes or until mixture is bubbly and pastry lightly tanned. Serve with crusty rolls, rustic bread, or biscuits.
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Beef Pot Pie
Beef Pot Pie

My Island Bistro Kitchen Food Blog Celebrates 5th Blogiversary

Five years ago today, January 18, 2012, I established my food blog, My Island Bistro Kitchen.  Where did those five years go – they have just flown by!  Time flies when you’re having fun, they say! So, today, I celebrate my 5th blogiversary!

I attempt to keep the recipes I develop and share real — nothing too wild and wacky.  I am mindful of the different levels of culinary skills and food budgets that followers may have.  While I do try to provide some newer, upscale recipes, it has been my experience over the past five years that the most popular recipes tend to be the traditional dishes that call for common ingredients and are not overly complicated or time-consuming to make. Where possible, I try to use locally produced food ingredients from right here in Prince Edward Island. And, for added interest, I continue to include stories about Island food producers and local culinary events.

To celebrate my five-year anniversary, I have made a cake and decorated it in the trendy “naked cake” style.  Naked cake means that very little, if any, frosting is used on the sides of the cake  allowing much of the cake itself to be visible. In fact, even less frosting is used on one of these cakes than I would normally use to crumb coat a cake I would completely cover with frosting! The absence of a lot of frosting allows the texture, color, and filling in the cake to show. This is a style currently favored by many brides, probably for its romantic and casual look and feel. This style also looks very nostalgic and has a vintage air about it.

Naked cakes are very non-pretentious and, in my opinion, do not require a lot of cake decorating skill.  If you can spread butter on bread, you can decorate a naked cake! Perfection is not a goal in the application of minimal frosting that characterizes this style of cake! The rustic look allows a cake topper to stand out and be the focal point because there is no fancy frosting or a cake covered in piped roses or frosting ruffles to compete for the limelight. Garnishes for these types of cakes usually involve real or natural elements such as berries, fruit, or as I have done with this cake, fresh flowers. Sometimes, chocolate or caramel is drizzled over the top and down the sides of the cake.

Cakes decorated in this style have a very natural look to them. In fact, with dark-colored cakes and  a slim swipe of white frosting, I think they almost look a bit like birch bark. When used on lighter toned cakes, the effect can resemble a white wash look.

This is a good type of decorating to use if the cake is for someone who does not like a lot of frosting that is the hallmark of traditionally-decorated celebratory cakes. In fact, some naked cakes sport only frosting on the top of the cake and in between the layers. Now, those are real naked cakes!

The disadvantage of this style of decorating is that the cake can dry out rather quickly. When completely frosted, the frosting acts as a seal, to help keep the cake moist. Without complete coverage of frosting, care must be taken that the cake does not dry out. I recommend frosting the cake just before serving or, if it must be done in advance, store it in an airtight cake storer/caddy.

The “naked cake” is not a new style as it has been around for a few years now but it is a cake decorating style that has gained traction and this trend shows no signs of disappearing any time soon. While it is not a style for everyone’s taste, it is an option to add variety to cake decorating.

Thank you to those faithful followers of My Island Bistro Kitchen food blog who have been with me from the start.  Thanks also to those who have joined along the way. If you are new to “the Bistro”, a hearty warm welcome!  I hope all will continue to follow “the Bistro” into the future as I have more great recipes in the hopper and under construction and some stories in the plans!

To view other cakes and cupcakes that have been part of my earlier blogiversaries, click on the links below.

1st blogiversary
2nd blogiversary
3rd blogiversary
4th blogiversary

Meal Planning – Week 1

I am a big believer in meal planning and follow it regularly.  I recommend meal planning for several reasons:

  • Eliminates last minute meal planning – that’s when you leave work with no idea what’s for dinner and, suddenly, as you pass a supermarket with a deli or prepared food section or a fast food outlet and, well, you know the story – that becomes dinner.
  • Saves money and reduces food waste – have a plan in mind for using leftover meat such as ham, turkey, or roast beef. For example, use the leftover meat in sandwiches, casseroles, and/or soups. These are great ways to stretch the food dollar and eliminate food waste.
  • Healthier way to eat – You will eat less pre-packaged foods that often have way too many preservatives, additives, and other unhealthy ingredients. Meal planning means you are in control, to the extent possible, of what is in your food.
  • Less stress – Once you have a plan in place for meals for the week, you don’t have to stress each day over what to make for meals.

The keys to good meal planning are:

  • Make meals with ingredients you know your family will like – doesn’t have to be fancy, new, or creative. Sometimes, the old faithful comfort foods are the best.
  • Make the meal plan on the weekend and formulate the shopping list BEFORE you go to the supermarket and then stick to the plan, avoiding distractions of already-prepared or frozen entrées that supermarkets display to tempt shoppers.
  • Make your To-Do list for the meal preparation for the week – for example, if you are making baked beans on Saturday, get those beans soaking overnight on Friday evening.
  • Read each recipe carefully to ensure you will have all the ingredients and that the method is easy to understand and do-able in the time in which you have to do the food preparation.
  • Watch the supermarket sales flyers. Know your favorite dishes and buy ingredients for them when they are on sale. You’ll be more likely to stick to a meal plan if you already have most or all of the ingredients for a recipe on hand.
  • Plan around what’s in season. One of my favorite soups is cream of cauliflower which freezes well (provided whole milk, not fat-reduced, is used). I make several batches of this soup each fall when the locally-grown cauliflower is in season. I would not make it, however, in January with imported cauliflower that has traveled thousands of miles for days and is highly priced. Good meal planning needs to take place, on an ongoing basis, throughout the year.

Here is my suggested meal plan for the upcoming week, focusing primarily on dinners with some suggestions for a couple of lunches making the most of a boiled picnic ham. I’ve provided a list of the main ingredients that, for the most part, would probably involve a shopping trip to the supermarket for most. However, as always, read each recipe thoroughly and carefully to create your own shopping list as I have not listed what I consider to be “staple” items like milk, butter, eggs, spices, etc.  Click on the green hotlinks to access the recipes.

MONDAY

Blueberry Muffins – These are great breakfast or coffee break muffins and they freeze very well.  Nice treat to start off the week!
Shopping List: Blueberries (fresh or frozen), orange juice, orange rind

Blueberry Muffins
Blueberry Muffins

Dinner:  Meatloaf
Serve with mashed or riced potatoes and your favorite side of veggies. Homemade mustard pickles go great with meatloaf!

Shopping List: Ground beef, onion, prepared mustard, tomato soup, dry onion soup mix, graham wafer crumbs, fine bread crumbs, garlic powder, vegetables of choice

Meatloaf with Riced Potatoes and Mixed Vegetables
Meatloaf with Riced Potatoes and Mixed Vegetables

Dessert:  Gingerbread
At least once every winter, I have to have a dose of this yummy comfort food! Drizzle with brown sugar sauce for an extra-special treat!
Shopping List: Applesauce, molasses, coffee

Gingerbread
Gingerbread with Whipped Cream and Brown Sugar Sauce

 

TUESDAY

Homemade White Bread – This is always such a treat!  This bread will be super good with the ham sandwiches this week!
Shopping List: All-purpose flour, dry yeast, milk, butter/shortening

White Bread
Homemade White Bread

Dinner:  Old-fashioned Boiled Ham Dinner – This is truly dinner-in-a-pot and is my definition of “comfort food”!  The meat and vegetables are all cooked in the same broth in the same pot. Make sure you cook enough veggies for Wednesday night as this always tastes even better the second day. Easy to heat the vegetables in the microwave and, poof, you have two nights’ meals prepared in one effort. You’ll want those mustard pickles or mustard beans with this dinner!
Shopping List: Smoked pork picnic shoulder (ham), parsnips, carrots, rutabaga (turnip), potatoes

Boiled Ham Dinner
Boiled Ham DInner

Dessert:  Blueberry Grunt
This is such an incredibly yummy dessert – serve it with your favorite vanilla ice cream!
Shopping List: Blueberries (fresh or frozen) and lemon rind, vanilla ice cream

Blueberry Grunt
Blueberry Grunt

 

WEDNESDAY

Lunch:  Ham Sandwiches made with homemade white bread!  Don’t forget the mustard!

Dinner:  Leftover boiled ham dinner from Tuesday.

Dessert: Cherry Wink Cookies
Shopping List: Dates, cornflake crumbs, maraschino cherries

Cherry Wink Cookie
Cherry Wink Cookie

 

THURSDAY

Homemade Tea Biscuits
Shopping list: Whole milk, whipping cream, unsalted butter

Tea Biscuits
Tea Biscuits

Lunch:  Ham Sandwiches

Dinner:  Hawaiian Fiesta Casserole – this is a great way to use up left-over cooked ham and stretch its use. Serve these with those tasty biscuits and perhaps a green salad!
Shopping List: Rice, cream of celery soup, sour cream, liquid chicken bouillon, broccoli, canned pineapple chunks, Parmesan cheese, fine bread crumbs, leftover cooked ham, and ingredients for a green salad and dressing

Hawaiian Fiesta Casserole
Hawaiian Fiesta Casserole

Dessert: Decadent Chocolate Chip Squares
Shopping List:  Chocolate chips and coconut

Decadent Chocolate Chip Squares
Decadent Chocolate Chip Squares

FRIDAY

Dinner:  Mac ‘n Cheese with a green salad and homemade tea biscuits
Shopping List: Elbow macaroni, liquid chicken bouillon, cheddar cheese, Parmesan cheese, salad ingredients and dressing

Mac 'n Cheese
My Island Bistro Kitchen Macaroni and Cheese

Dessert: Cinnamon Sweet Bread
Shopping List: Staple baking ingredients

Cinnamon Sweet Bread
Cinnamon Sweet Bread

SATURDAY

Dinner: Maple-Orange Sauced Chicken Breasts with Rice
An extra special weekend treat!
Shopping List: Boneless skinless chicken breasts, onion, fennel, orange juice, orange rind, chicken stock, maple syrup, orange marmalade, rice

Maple-Orange Sauced Chicken
Maple-Orange Sauced Chicken

Dessert: Coconut Cream Pie
One of the best pies going!
Shopping List:  9” pie shell, coconut milk, whole milk or cream, sweetened shredded coconut

Coconut Cream Pie
Coconut Cream Pie

SUNDAY

Dinner:  Bistro Burgers with Home Fries
Shopping List: Ground chuck, mayonnaise, maple syrup, ketchup, rhubarb relish, Dijon mustard, sour cream, onion salt, Parmesan cheese, Blueberry BBQ sauce, dry onion soup mix, bread crumbs, Cheddar cheese slices, red onion, tomato, prosciutto, fresh pineapple, bread and butter pickles, hamburger rolls, potatoes (for home fries)

"The Bistro Burger"
“The Bistro Burger”

Dessert: Leftover Coconut Cream Pie

Meal planning can be a challenge, especially with high food prices, ingredient availability (particularly in winter for fresh local ingredients) and, of course, for those who are busy and time-challenged.  However, with having a plan in place and establishing a routine for meal preparation, it is a way to eat better, save money, reduce food waste, and eliminate the stress of last-minute meal preparation that can sometimes result in unhealthy food choices. For those with children, it’s a good way to help them make good food choices and engage them in meal preparation by assigning them tasks to help with the work of making meals.

 

 

Twice-baked Potatoes Recipe

Twice-baked Potato
Twice-baked Potato

When you live in Prince Edward Island, Canada, where potatoes are one of the main agricultural crops, you find lots of ways to serve potatoes. Twice-baked potatoes, or stuffed baked potatoes, are one of my all-time favorites.  I make up big batches of these and freeze them so they are always on hand, ready to be popped in the oven for dinner.

These potatoes are a little bit time-consuming to make because the potatoes have to first be baked then split in half and the pulp from each half scooped out and mashed, or riced, really well and combined with other flavorful ingredients.  That’s why I make them up in quantity as part of my repertoire of batch-cooking for the freezer.  These are a standard staple, year-round, in my freezer.

Now, for these twice-baked potatoes, you’ll want to use oval-shaped, elongated “baking” potatoes such as the high-starch Russet variety.  A good average size of potato to use would be about 8 oz like the ones marked in the photo below. All of the potatoes in the photo are the Russet variety but most of them are too small to use for this purpose.

Russet Potatoes for Twice-Baked Potatoes
Best Size of Russet Potatoes for Twice-Baked Potatoes

Russets have a light and fluffy texture when mashed and, certainly, when put through a potato ricer.  Russets, by nature, are a dry potato which means they are very absorbent when adding other ingredients such as butter, sour cream, or milk.  I have found that some Russets will be drier than others which may, in the case of twice-baked potatoes, require the addition of more sour cream or milk than the recipe calls for to make them creamy enough for the filling.  Russets have a mild, delicate flavor. This makes them a good choice for twice-baked potatoes because their white-fleshed pulp mixes well with other ingredients such as sour cream, cheese, and garlic and onion flavors.

Twice-baked Potatoes
Twice-baked Potatoes

It’s difficult to give a 100% accurate amount of wet ingredients (e.g., sour cream and milk or cream) to use for the filling in these potatoes because, as mentioned above, some Russets are drier than others. I recommend starting with the amount called for in the recipe and then adding any additional liquid by the tablespoon until the desired consistency is reached.  Filling for stuffed baked potatoes should not be “soupy”.  It should hold its shape when piped or spooned into the hollowed out potato shells. If you go by the gauge that the filling could be piped, using moderate pressure, through a pastry bag fitted with a large open star tip, that’s the consistency you’re aiming for.

Sometimes, I will spoon some filling in to the shells, then pipe a decorative design on the top but, most times, I just spoon the filling in, mounding it up to look full and bountiful.  In fact, I always bake two extra potatoes just for their pulp and don’t intend to stuff their shells.  Some pulp is lost from each potato because a narrow rim of potato needs to be left intact in each shell in order for it to hold its shape and allow it to be filled. This is why it’s a good idea to bake a couple of extra potatoes to ensure you have enough pulp to adequately (and abundantly) fill the shells.

Twice-baked Potato
Twice-baked Potato

The pulp can be mashed (really well) with a potato masher to ensure the lumps are removed. However, if you have a potato ricer, push the potato pulp through the ricer as this will yield  even fluffier potatoes.

Once the potatoes are mashed or riced, it’s simply a matter of adding all the other ingredients and blending them really well into the potatoes and adding the right amount of wet ingredients to get the mixture to a piping consistency. I do not recommend using an electric beater to mix the filling as it can result in over-beating thus turning the mixture into a soupy glue.

If freezing these potatoes, freeze the stuffed potatoes, unbaked, in airtight freezer containers.  Bake from frozen state in preheated 350F oven for 45-50 minutes, or till heated through.

[Printable recipe follows at end of post]

Stuffed Baked Potatoes

Ingredients:
9 medium-sized baking potatoes such as the Russet variety

3 – 4 tbsp butter
½ cup sour cream
¼ cup+ whole milk or cream
1½ tsp liquid chicken bouillon
¾ tsp puréed garlic
½ cup finely shredded cheddar cheese
2 tbsp grated Parmesan cheese
½ tsp onion salt
Freshly ground pepper
¼ tsp. fine sea salt

Extra grated cheddar cheese, paprika, chopped chives or parsley, green onions for garnishing tops of each potato (optional)

Method:
Preheat oven to 400°F.

Scrub potatoes well. Do not peel. Prick each potato several times with a fork.  Place potatoes directly on oven rack positioned in center of oven.  Bake until fork easily inserts into center of potato, approximately 1 hour. Reduce oven heat to 350°F.

With a sharp knife, cut each potato in half, lengthwise.  Scoop out pulp of potatoes leaving a thin rim around the edges of the potato to allow them to hold their shape.

Mash potatoes well or press pulp through a potato ricer into a large bowl.  Add remaining ingredients and mix well to ensure all ingredients are incorporated.  Consistency should be such that mixture could be piped through a cake decorating bag  using moderate pressure and hold its shape when spooned or piped.  If necessary, add more milk or sour cream, 1 tablespoon at a time, to achieve desired consistency. Mixture should not be soupy.

Discard four of the shells (they were just baked for extra potato pulp the two potatoes provided). Lightly brush inside of each remaining potato shell with olive oil and place on parchment-line baking sheet. Spoon, or pipe, potato mixture into shells. Sprinkle with finely grated cheese and/or paprika.  Bake for 25-30 minutes. Garnish with green onions or chopped chives or parsley at time of serving, if desired.

To make ahead and freeze: Store unbaked stuffed potatoes in airtight freezer container.  Bake from frozen state, at 350°F for 45-50 minutes, until heated through and lighted browned on top.

Yield:  14 servings, 1 stuffed potato shell per serving

Twice-Baked Potato
Twice-baked Potato

Twice-baked Potatoes Recipe

Yield: 14 servings

Serving Size: 1 stuffed potato shell per serving

Classic twice-baked potato features a creamy and cheesy filling enhanced with onion and garlic flavors. The perfect side dish to any meal.

Ingredients

  • 9 medium-sized baking potatoes such as the Russet variety
  • 3 – 4 tbsp butter
  • ½ cup sour cream
  • ¼ cup+ whole milk or cream
  • 1½ tsp liquid chicken bouillon
  • ¾ tsp puréed garlic
  • ½ cup finely shredded cheddar cheese
  • 2 tbsp grated Parmesan cheese
  • ½ tsp onion salt
  • Freshly ground pepper
  • ¼ tsp. fine sea salt
  • Extra grated cheddar cheese, paprika, chopped chives or parsley, green onions for garnishing tops of each potato (optional)

Instructions

  1. Preheat oven to 400°F.
  2. Scrub potatoes well. Do not peel. Prick each potato several times with a fork. Place potatoes directly on oven rack positioned in center of oven. Bake until fork easily inserts into center of potato, approximately 1 hour. Reduce oven heat to 350°F.
  3. With a sharp knife, cut each potato in half, lengthwise. Scoop out pulp of potatoes leaving a thin rim around the edges of the potato to allow them to hold their shape.
  4. Mash potatoes well or press pulp through a potato ricer into a large bowl. Add remaining ingredients and mix well to ensure all ingredients are incorporated. Consistency should be such that mixture could be piped through a cake decorating bag with moderate pressure and hold its shape when spooned or piped. If necessary, add more milk or sour cream, 1 tablespoon at a time, to achieve desired consistency. Mixture should not be soupy.
  5. Discard four of the shells (they were just baked for extra potato pulp the two potatoes provided). Lightly brush inside of each remaining potato shell with olive oil and place on parchment-line baking sheet. Spoon, or pipe, potato mixture into shells. Sprinkle with finely grated cheese and/or paprika. Bake for 25-30 minutes. Garnish with green onions or chopped chives or parsley at time of serving, if desired.
  6. To make ahead and freeze: Store unbaked stuffed potatoes in airtight freezer container. Bake from frozen state, at 350°F for 45-50 minutes, until heated through and lighted browned on top.
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For more about potato-growing in PEI, follow these links:

Follow the PEI Potato Farmer: From Field to Table
Potato Growing and Harvesting in Prince Edward Island

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Twice-baked Potatoes
Twice-baked Potatoes