Sunday, February 13, 2011

Dad's Stuffed Potatoes

For close to 20 years my family went to Sea Island, GA for family vacation every year.  It was an incredibly relaxing place to go, perfectly family friendly with just enough to entertain kids of all ages.  The very first year we went was back in 1985.  It was a motley crew which included Teddy, Anne, Grace, Houston, Neal, and Marguerite Clayton, Sissy (Allen), Bill, Susan, Allen and Ruthie Huggins.  The week was filled with all day trips to the beach, walks down to the Beach Club, Bingo at the Cloister, and cooking enormous meals at our home at the beach.  It was then that Anne Clayton taught my dad how to cook the now sought after stuffed potatoes.  It was then that Anne put my family onto Lawry's Seasoned Salt and Purity's French Onion Dip which also became staples in our kitchens.  Here is how my dad makes the potatoes that Anne taught him so many years ago in a kitchen in Georgia.

As a personal note, nothing irritated me more when I first started cooking than trying to get this recipe out of my dad because there are no is simply by consistency and taste so please forgive the lack of specificity.

Dad's Stuffed Potatoes

6 baking potatoes (we usually get 1 potato per person)
1stick butter
8 oz. Purity French Onion Dip (it is now called "Party Dip")
4 oz. sour cream
Salt (can use Lawry's Seasoned Salt instead) and pepper, to taste
Garlic Powder, to taste
Cheese, optional

Bake potatoes for one hour at 400 degrees.  When they are done, cut potatoes in half and scoop out the flesh of the potato.  Mash the potatoes to the desired consistency and then mix in the sour cream, onion dip, butter, salt/pepper and garlic powder.   Stuff the shells with the mixture.  Then put them in a 350 degree oven for about 30 minutes topped with cheese. 
Once the cheese is melted take them out of the oven and serve hot.  
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