Tator Boats in the kitchen | BrainerdDispatch.com | Brainerd, Minnesota

Tator Boats in the kitchen

Posted: February 20, 2013 - 7:01pm

Tator Boats in the kitchen

If you like baked potatoes and/or potato skins, then you will like this week’s recipe for Tator Boats. One evening I wanted to try something different for dinner so I baked a few potatoes and made potato boats. It was a very good dish combining ingredients I had on hand. I served it with a fresh tossed salad and garlic toast. I took leftovers to work the next day and they were just as good heated up in the microwave. I will definitely be making these again.

Tator Boats

Serving size: 4

1 pound lean ground beef

1/2 cup chopped onion

1/4 cup chopped red, green, yellow or orange pepper

1/4 cup celery, chopped

1 teaspoon salt

1/4 teaspoon nutmeg

1/8 teaspoon pepper

8 ounce can tomato sauce

4 medium potatoes, baked

1 cup shredded cheddar cheese

Brown beef, onion, pepper and celery in a skillet; drain fat. Add seasoning and tomato sauce. Cut potatoes in half lengthwise; scoop out and reserve shells. Mash potatoes; combine with meat mixture. Fill shells; place in baking pan. Sprinkle cheese on top. Bake 15 minutes at 400 degrees or until cheese is melted.

Nutritious Poppin’ Fresh Cookies

2 -1/4 cups flour

2 cups brown sugar

1 teaspoon soda

1 teaspoon salt

1 cup butter or margarine

2 teaspoon vanilla

2 eggs

2 cups quick cooking oats

1 cup semi-sweet chocolate chips

1/2 cup chopped nuts or sunflower seeds

Optional ingredients:

1 cup peanut butter

1 cup wheat germ

1 cup flaked coconut

In a large bowl, combine all ingredients except one cup flour, oats, chocolate chips and nuts. Beat at medium speed until blended. By hand, stir in remaining ingredients. Add one optional ingredient if desired. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 degrees for 10-15 minutes. Cool for one minute and remove from cookie sheets.

Tangy Broccoli

1 bunch broccoli

2 tablespoons butter or margarine

3-4 tablespoons lemon juice

1 tablespoon Dijon mustard

1/2 teaspoon marjoram, crumbled

Cut broccoli in florets. Cut stems in 1-inch slices. Steam 3-4 minutes or until tender-crisp. Melt butter or margarine; blend in lemon juice, mustard and marjoram. Spoon over cooked broccoli.

GARY’S TIP: Wrap leftover cheese in tinfoil before putting in the fridge to keep cheese from spoiling.

FOOD FOR THOUGHT: Happiness can be taught, sought or caught but never bought.