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Tracy Briggs, Published November 06 2013

Great Indoors: Potato party proceeds go to good cause

If the largest potato grower in the nation comes to you and says they’d like to serve you a “pound-tato” you might want to consider the invitation.

RDO Caters Taters for Charity is from 11 a.m. to 1 p.m. today at the Doublewood Inn in Fargo. Proceeds this year go to Project Ignite Light, a Fargo-Moorhead based nonprofit which helps victims of child abuse and neglect by giving them “Bags of Hope,” which contain blankets, pajamas and other items that help give victims a sense of normalcy and control.

For $6 you can get a one-pound potato with your choice of toppings, a beverage and dessert.

Loaded baked potatoes are great. But if you’re at home and you have time to whip up something extra special, twice baked potatoes are double the deliciousness.

I called on my friend and former co-worker Scott Seiler. Scott and I were on the weekend news crew on WDAY-TV in the late 1980s, and we never met a pancake feed or parade that we couldn’t cover.

Scott now works for the RDO Equipment company. So in addition to promoting events such as Cater Taters, he has access to the best potato recipes in the country. He helped me make this twice baked potato recipe by Teresa Hartwig found in an old RDO cookbook.

It was easy to make and a great combination of creamy and salty.

Twice Baked Potatoes

Ingredients

5 large russet potatoes

½ cup of butter

2½ cups of cheddar or Colby jack cheese

1 cup sour cream

1 envelope ranch salad dressing

1½ tablespoon snipped fresh chives

1 garlic clove

1 package bacon

A gallon zip-top bag

Directions

Cook bacon and cut into small pieces. Bake potatoes at 400 degrees for one hour or until tender. (If you’re in a hurry, microwaving the potatoes is fine too, but the skins won’t get as crispy). Reduce the heat to 375 degrees.

Cut potatoes in half and scoop out most of the potato into a mixing bowl, saving the skins and placing on a cookie sheet.

Mix bacon, 1¼ cup cheese, most of the chives, butter, sour cream and ranch dressing mix with the potatoes until blended. Fill plastic storage bag with potato mixture and cut the corner off one end, piping potato mixture into skins (To save time, you can just use a spoon and scoop potatoes into skins).

Sprinkle the remaining cheese and chives as a garnish on top. Cook for another 15 to 20 minutes.

Watch ‘The Great Indoors’ with Tracy Briggs every Thursday on www.InforumTV.com