Thursday, August 13, 2015

Smashed Garlic Potato Stuffed Peppers

6-10 medium potatoes (I used a mix of new red and white russets)
2 heads garlic
1 lg onion, thin sliced
1+5 T unsalted butter (divided)
1/4 c Parmesan cheese
Fresh ground black pepper to taste
6-8 small peppers, cut in half lengthwise, cleaned of seeds
Olive oil for pan and garlic

1. Wash and dice potatoes (skin on). Place a a pot, cover with water on high heat. Boil until fork tender. Drain and set aside.
2. While potatoes cook, clean garlic heads and cut off top of head exposing tops of each clove. Place in center of a sheet of foil. Drizzle tops with olive oil. Wrap in foil. Bake at 425 for 30 minutes. When done squeeze softened centers out discarding outer skin.
3. Saute onions with 1 T butter on medium heat until caramelized. Set aside for garnish.
4. Cover a baking sheet with foil. Drizzle or spray on a light coating of olive oil. Place 1/2 peppers on sheet.
5. Add garlic, Parmesan cheese, 5 T butter and pepper to potatoes and mash well.
6. With two spoons distribute potatoes into each 1/2 pepper (mounded). Sprinkle lightly with Parmesan cheese. Bake in 425 degree oven for 12-15 minutes until top are brown and peppers start to soften.
7. Serve hot garnished on top with caramelized onions.

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