Pat's StoryThis recipe was on some food channel- they did not give the recipe -only talked about making it for a special holiday along with lamb ribs and cold slaw.
I hope you like my take on this recipe - it was a great tasting potatoe- reminds me of hot and sour potato's. The vinegar gives this recipe a great flavor.
My family and friends agreed- these are good to go again!
potatoes, i used russet
apple cider vinegar, or more
garlic, peeled and crushed
onion, peeled and cut into chunks
1 1/2 tsp
black peppercorns, whole
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diced fresh tomato or 1/2 c. salsa
crispy bacon bits
chopped chives or green onion tops
mexican blend shredded cheese
dollops of sour cream
Wash potatoes and pierce potatoes all over and all around 1/2 inch deep or more( the more holes the better- so they get the flavor inside)
2Place the potatoes in a medium saucepan. Add the apple cider vinegar(must be this type) to just cover the potatoes using more or less as to just cover. Do not use any water.
Add in the remaining ingredients to the pot with the potatoes.
3Bring to a boil and cook uncovered over medium-high heat for 20-25 minutes(until tender but not mushy) Tender when poked with a fork.
Remove from heat. Remove potatoes. Cool slightly so you can handle them. Discard vinegar mixture.
4Make a slit down the center like you do for a baked potato.
Add the toppings as you wish.
In a small bowl combine the melted butter,sugar and olive oil and tomatoes or the salsa, mix to blend.
Spread equally among the potatoes.
Top with sour cream, bacon, chives, and sprinkle with the cheese,if desired.
Pat Duran kitchenchatter - Jul 4, 2012
Stephanie Dodd skeen - Jul 4, 2012
yum yum, Pat!!!
Didi Dalaba didicoffeegirl - Jul 4, 2012
Oh man does that sound good Pat, I must, must make this... saved my friend, and thank you!!! I just pinned you!!
Pat Duran kitchenchatter - Jul 14, 2012
Thank you Steph and Didi, for peeking over my shoulder at this post.
Thanks Niki for sharing with your groups, Gram.