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What's for Dinner? vol. 19.27: Hot Potato! [1]

['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.']

Date: 2025-01-04

Happy first WFD of 2025 everyone! I’m sure many of you have had your fill of holiday dinners and indulgences and are ready for a new year of good food. Potatoes and their cousins the sweet potato have lots of good options for some filling meals so let me share a few that I have made recently.

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Most recent is the Sloppy Joe Sweet Potato that is pictured above. This was one of two recipes I found on Delish.com.

Sloppy joe sweet potato from Delish.com INGREDIENTS: 4 medium sweet potatoes

medium sweet potatoes 1 Tbsp. extra-virgin olive oil

Tbsp. extra-virgin olive oil 1/2 onion, chopped

onion, chopped 1 lb. ground beef

lb. ground beef 2/3 c. ketchup

c. ketchup 1/3 c. barbecue sauce

c. barbecue sauce 2 Tbsp. yellow mustard

Tbsp. yellow mustard 1 Tbsp. brown sugar

Tbsp. brown sugar 1 tsp. chili powder

tsp. chili powder 1 tsp. garlic powder

tsp. garlic powder kosher salt

Freshly ground black pepper

1 c. shredded Monterey Jack cheese

c. shredded Monterey Jack cheese 2 Tbsp. Sliced green onions, for garnish DIRECTIONS: Preheat oven to 400° and place sweet potatoes on a medium baking sheet. Using a fork, poke potatoes all over. Place in the oven to bake until tender, 45 minutes to an hour. While the potatoes bake, heat oil in a large skillet over medium heat and cook onions until tender, about 5 minutes. Add ground beef and cook until no longer pink, 6 to 8 minutes. Drain fat. Stir in ketchup, barbecue sauce, mustard, brown sugar, chili powder and garlic powder and season generously with salt and pepper. Cook 2 minutes more. When sweet potatoes are tender, cut a slit in the center of each sweet potato. Stuff with sloppy joe mixture and top with cheese. Return to oven to bake until cheese is melty, 8 to 10 minutes. Garnish with green onions and serve.

While we are talking sweet potatoes let me jump to another good recipe where they shine:

dry-rubbed roasted sweet potato “steaks” with green bean slaw from Smitten Kitchen Every Day (scaled for 2 servings) INGREDIENTS: 1 very large sweet potato (12 to 16 ounces/340 to 455g)

olive oil

1 tsp cider vinegar For the rub: 2 tsp dark soft brown sugar, packed

1/2 tsp coarse or kosher salt

1/2 tsp paprika

1/8 tsp ground cumin

1/8 tsp garlic powder

1/2 tsp onion powder

1/8 tsp spicy chili powder For the slaw: 1/2 pound (230g) fresh green beans, trimmed

salt and white pepper to taste

2 heaped tbsp (25g) mayonnaise

1/2 tbsp (7g) smooth Dijon mustard

1/2 tbsp (7ml) cider vinegar

1/8 tsp celery seeds DIRECTIONS: Preheat the oven to 400*F. Line a baking tray with some tinfoil or parchment paper, grease the paper/foil. To make the rub, combine all of the ingredients in a small bowl, rubbing well together. Taste and adjust seasoning as required. Set aside. Wash the sweet potato and cut in half lengthwise through the center. Using a sharp knife make diagonal cuts in the sweet potato, about 1/2 inch apart, and at least 1/2 inch deep across the surface of the potato, without cutting into the skin. Repeat in the other direction to give you a diamond shaped pattern. Rub the surface of each sweet potato with some olive oil and then place cut side down onto the foil/paper. Roast (cut side down) for 15 to 20 minutes. Remove from the oven and flip them over. Brush the surface with the apple cider vinegar. Pat each half with 1 teaspoon of the rub. Return to the oven and roast for a further 30 to 35 minutes, cut side up, until a sharp knife inserted feels no resistance and they are golden brown. While they are roasting cook the green beans in lightly salted boiling water for 2 to 3 minutes. Drain well and rinse under cold water to stop the cooking. Drain again and pat dry. Cut into 1 inch lengths on the bias. Leave in a bowl until the sweet potato is fully cooked. In the meantime, whisk all of the dressing ingredients together. (mayo, mustard, vinegar and celery seed.) Season with a bit of salt and pepper. When the sweet potatoes are done, stir half of the dressing into the green beans, reserving the remainder to pass at the table. Serve the sweet potato halves garnished with a spoonful of the green bean salad on top. Pass the remaining dressing to drizzle as desired. Plates ready to serve!

Ok, so now for one of the other recipes from Delish.com. This is a hearty twice-baked potato that can be a light meal main or a fancy side.

broccoli cheddar twice-baked potatoes from Delish.com INGREDIENTS: 4 medium russet potatoes

medium russet potatoes 2 Tbsp. extra-virgin olive oil

Tbsp. extra-virgin olive oil 3 Tbsp. unsalted butter, melted

Tbsp. unsalted butter, melted 1/2 c. sour cream

c. sour cream 2 c. sharp cheddar, grated, divided

c. sharp cheddar, grated, divided 2 c. steamed broccoli, finely chopped

c. steamed broccoli, finely chopped 1/2 tsp. onion powder

tsp. onion powder kosher salt

Freshly ground black pepper

1/4 c. milk, warm DIRECTIONS: Preheat oven to 425 degrees F. Poke potatoes all over with a fork and rub with olive oil. Bake until soft, about 1 hour. Let rest until cool enough to handle, 15 minutes. Slice potatoes in half, then scoop out most of the flesh into a large bowl. Mash together with butter, sour cream, 1½ c. cheddar, and broccoli. Mix in onion powder, then season with salt and pepper. Pour in warm milk and mix to combine. Divide filling among 8 potato halves, then sprinkle with remaining cheddar. Bake in oven until filling is warmed through and cheese is bubbly, 15 minutes more. Broccoli Cheddar Twice-Baked Potatoes ( I halved the recipe for the 2 of us and we did have leftovers)

So that’s what I’ve been cooking here. What’s on your table? Please join us in the comments to share good food and good community!

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