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Author Notes: Ok, I did it again: left my dinner groceries in the fridge at work. So much for the Vietnamese Squid I'd been looking forward to. What's in the home fridge? Russet potatoes, turkey bacon, greens....maybe a plan. —Tashipluto
- 1 Russet potato
- 1 Slice of turkey bacon ( or pork, I guess)
- .5 cups Greens-- I used beet greens because that's what I had!
- Half a large shallot, or one whole small one
- 1 Clove of garlic
- 3 tablespoons Sour cream, yogurt, or creme fraiche
- 3 tablespoons Parmigiana cheese, finely grated
- .25 teaspoons Red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons Olive oil
- Preheat oven to 350 degrees
- Microwave potato for 10 minutes or until a fork can easily go through. (Prick the raw potato with a fork a few times before putting in the microwave)j
- Meanwhile, cut the bacon into half-inch pieces and sauté in one tablespoon of olive oil until crispy.
- Remove and drain bacon, add additional tablespoon of olive oil and add shallots, red pepper flakes, and garlic. Sauté for 3 minutes, or until fragrant and soft -- not burnt.
- Add chopped greens and cook until wilted and soft, about 5 minutes.
- Slice potato in half and remove most of the potato, leaving only enough to keep the shell in tact. Mash the potato in a small bowl, adding your choice of sour cream, yogurt, or creme fraiche (or a combination) and the parmigiana cheese. Add the cooked greens and bacon and mix well. Add salt and pepper to taste.
- Put potato mixture back into the potato shells and place in a gratin dish or other shallow baking pan. Grate additional cheese and sprinkle additional olive oil on top, to taste.
- Bake for 20 minutes or until top is crispy, but not burnt.
- Enjoy and forget about the squid!