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One of my favorite ways to use up leftover baked potatoes is to make twice stuffed potatoes

Cut the baked potato in half, hollow out the insides and combine the mashed mixture with sour cream, chives, grated cheese and any other favorite herbs Then add back in to the skin, refrigerate and bake off later Instant pot chicken shawarma | pressure luck cooking i tried this recipe out with some shawarma spice blend i found at a local grocery store and i though the chicken came out great:chef::pig::biggrin I served it on some white rice.

All in one cookers are back Discuss instant pot cooking, pressure cookers and slow cooking here! I have an off brand electric pressure cooker that has a lot of the features that the instant pot does, and i absolutely love it, i use it often Stuff that you would braise in a crockpot can be done after work in a pressure cooker

I've done whole chickens, split breasts, tomato ragu, pot roast, cube steak etc.

And all have come out terrific. Potatoes are one of those foods that keeps well in the fridge provided you haven't added milk, cream cheese or some other dairy product that could spoil sooner than the potatoes would have by themselves I only keep baked potatoes then fry them for cottage fries or microzap and add sour cream, butter and chives just like the first time. Gonna pressure cook it and serve it with baby carrots and baked potatoes

Gonne put some beef broth, onions and some of that mccormick picking spice in then pressure cook it on high for about 70 minutes Heya everyone, i just bought a rival 6 quart crock pot/slow cooker, and when i opened it up, i noticed a few tiny imperfections in the stoneware insert There are just a couple of tiny bumps or blisters that i guess formed when the glaze on the insert was being fired Today i made another dish in the instant pot

Though not a one dish meal, it finished in the ip, and it was started by cooking 3/4 c each of pearl barley and spelt (these cook in about the same time, under pressure), cooked in 4 c of salted water, set on low pressure for 20 min, and released.

This was a german dish, consisting i think of bulgar wheat, bacon fat, onion and possibly potatoes Baked as a casserole sort of like potato pancakes i guess No one seems to make it much anymore I could google it but maybe you guys have special tips, techniques, etc.

My mom colored the salt green one time It looked very strange on top of eggs, mashed potatoes, and baked potatoes with sour cream

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