POWEGIAN VACATION POTATO
4 russet potatoes
1 tablespoon olive oil
3 garlic cloves
1 stalk green onion
½ small yellow onion
2 ounces diced green chiles
¼ cup grated Four Mexican cheeses
4 deli slices ham
4 deli slices turkey
Wash potatoes. Bake potatoes at 425 degrees for about 50 to 60 minutes or according to instructions shown on bag.
While the potatoes are baking, put olive oil in frying pan. Mince garlic, yellow onion, and green onion. Put garlic, yellow onion, and green onion in frying pan. Sauté at medium high for about 3 minutes or until yellow onion is tender.
Also while potatoes are baking, boil eggs for 12 minutes. (Roger Bannister was the first man to run the mile in under four minutes with a time of 3:59.4. It is thus really cool to think how he could have left his kitchen, run the mile three times, and come back in time with 1.8 seconds to spare.) Cool eggs, peel off the shell, and mince the eggs.
Cut baked potatoes in two lengthwise. Put an equal amount of the sautéed mixture and the minced eggs on each potato half. Add half a ham slice and half a turkey slice to each potato half. Top each potato half with an equal amount of the grated cheese.
Put 8 fully assembled potato halves in the microwave for about 2 minutes or until cheese is completely melted.
1) The Powegian Vacation Potato has a long tradition.
2) Where “long” is an hour. I was going on vacation and using up perishable ingredients.
3) My wife kept asking when it would be done. I had to say I didn’t know; it was a new recipe.
4) Everything is all right now. The dish came out well and I’m listening to my neighbor’s garage band. They’re quite good.
– Paul De Lancey, The Comic Chef, Ph.D.
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