\nDamsel’s Danish Style Stuffed Potatoes<\/strong><\/p>\n Ingredients:<\/em><\/p>\n 4 medium to large baking potatoes, like russets, washed<\/p>\n Filling: Preparation:<\/em><\/p>\n Preheat oven to 400 degrees. Pierce potato skins with the tines of a fork. Wrap individually in aluminum foil. Bake for 1 1\/2 hours. <\/p>\n About 20 minutes before the potatoes are done, heat a skillet and add the bacon pieces. Cook the bacon until crisp. Remove from the skillet with a slotted spoon and drain on paper towels. When done, cool potatoes for 5 minutes and remove foil. Slice the potatoes 1\/2 inch from a side. Scrape the potato flesh from the removed side into a mixing bowl. Discard the side skin. Being careful to keep at least 1\/4 to 1\/2 inch from the skins, remove most of the remaining potato flesh and place into the mixing bowl. Set hollowed out potatoes aside on a non-stick baking sheet or in a lightly oiled baking pan. <\/p>\n To the cooked potato in the mixing bowl, add shallots and garlic, bacon, grated cheese, evaporated milk, thyme, and season with salt and pepper. Mash mixture with a potato masher or dinner fork until mixture is combined, but not entirely lump-free. <\/p>\n Scoop mixture in even amounts into hollowed potatoes and bake for 15 to 20 more minutes, or until lightly browned.\n<\/p><\/blockquote>\n Serving suggestion – Stuffed potatoes, grilled bone-in rib eye steaks with fresh blanched asparagus.<\/p>\n Today’s special meal included this great recipe for stuffed potatoes (twice baked). What was really cool is that we substituted Danish Havarti cheese for the French...<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[43,17],"tags":[],"class_list":["post-362","post","type-post","status-publish","format-standard","hentry","category-food-dining","category-photography"],"_links":{"self":[{"href":"http:\/\/capnbob.us\/blog\/wp-json\/wp\/v2\/posts\/362","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/capnbob.us\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/capnbob.us\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/capnbob.us\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/capnbob.us\/blog\/wp-json\/wp\/v2\/comments?post=362"}],"version-history":[{"count":0,"href":"http:\/\/capnbob.us\/blog\/wp-json\/wp\/v2\/posts\/362\/revisions"}],"wp:attachment":[{"href":"http:\/\/capnbob.us\/blog\/wp-json\/wp\/v2\/media?parent=362"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/capnbob.us\/blog\/wp-json\/wp\/v2\/categories?post=362"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/capnbob.us\/blog\/wp-json\/wp\/v2\/tags?post=362"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 shallot, chopped
\n3 cloves garlic, chopped
\n4 strips bacon chopped into small pieces
\n4 oz. Danish Havarti cheese, shredded, about 1 cup
\n1\/2 cup evaporated milk
\n6 sprigs fresh thyme, leaves only, chopped to about 2 tablespoons
\nSalt and pepper<\/p>\n
\nAdd chopped shallots and garlic and saute in bacon renderings for 2 to 3 minutes or until bits are just tender. Set aside. <\/p>\n![](\"http:\/\/capnbob.us\/blog\/wp-images\/0603\/meat-n-taters.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"