Chef Kristi and Chef Rich began the session with two American delicacies — baked potatoes and strawberry shortcake! These recipes (created, tasted and approved by our Taste Buddies’ kids) are sure to bring a crowd to your kitchen!
Taste Buddies meets on Wednesdays at 10:30 a.m. at the Lincoln Park Whole Foods Market!
Stuffed Potatoes
- ½ cup olive oil
- Sea Salt
- Salt and pepper to taste
- 8 baking potatoes
- ½ cup shredded Cheddar Cheese
- ½ cup of grated Gouda Cheese
- 1 cup chopped blanched broccoli
- ¾ cup sautéed onions
- ¾ cup Sautéed mushrooms
- ¾ cup of roasted red peppers
- 1 stick of butter
- ½ cup Greek yogurt
- 1 paprika to taste
- 1 tbsp. of chives
You can also add bacon, bacon bits, ham, cooked chicken, ground beef or chopped steak to this dish for a little protein.
Preheat oven to 400 degrees. In a small bowl combine oil, salt and pepper. Rub potato skins with oil mixture. Bake potatoes in preheated oven for 50 to 60 minutes, or until soft. Remove potatoes from oven and slice skin off of the top. Scoop the flesh into a large bowl, reserving the intact skins (leave about ½” of potato all around the skin). Add cheese, veggies, sour cream, yogurt, salt, pepper and butter to potatoes. Mash the potatoes. Spoon the mixture into the skins and top with chives and paprika. Bake for an additional 15 to 20 minutes, or until golden brown.
Strawberry Shortcake
- 1 loaf frozen pound cake, thawed or a fresh one from your bakery
- 3 cups strawberries, hulled and sliced
- 1 cup of white sugar
- 1 tbsp. of Balsamic Vinegar
- 1 cup of heavy whipped cream (or ice cream)
- Some fresh mint or shaved chocolate for garnish
Using a potato masher, mash half of the strawberries. Stir in the sliced strawberries, sugar and Balsamic Vinegar and chill. Slice pound cake; place each piece on serving plate, top with strawberry mixture and a dollop of cream. Chef Kristi likes to layer these in parfait cups for individual servings. If serving a large group, use a clear or a pink glass bow. Serve immediately.
