Stuffed Potatoes and Black Bean Cake

So, considering all the babies featured in Dead Space 2, my first inclination was a veal something-or-other, just saying.

Just. Saying.

I veal be, too.

But, I wanted to opt for something a little more playful in the end. I really liked how you could stomp on your enemies and get good stuff out of them, and sometimes yellow flesh indicators on bigger bosses indicate the best places to shoot ‘em. So, I made stuffed potatoes topped with sharp cheddar. All you have to do is push past the gooey awesomeness of the cheese to get to everything else.

Stuffed potatoes skins really aren’t that hard if you work with the right taters, precious!

You want to work with russets, the skin is pretty durable, but still separates nicely from the potato flesh nicely if the potato is cooked all the way through. Don’t toss out all those potato innards either! You can reserve that for mashed potatoes in a pinch, or even gnocchi… which I messed up, because there was too much water in the potatoes… because I added water. What I’m saying is, should the inclination to put a little water in with your food processing potatoes seize you, shake it off immediately, or you will be reduced to a tragic puddle of misery on your tiled kitchen floor, covered in flour, rocking back and forth crying: Why me?

This is only partially exaggerated.

So, all that pomp aside, let’s get to the good stuff.

Stuffed Potatoes and Black Bean Cakes

3 russett potatoes

Salt and pepper

Olive oil (or Canola oil)

  1. Heat your oven to 350(F). Make sure you wash your potatoes thoroughly!
  2. Dry them and then poke about 10 deep holes in the spud. Coat with the oil and then sprinkle with the salt and pepper.
  3. Bake your potatoes for 45 minutes to 1 hour, the flesh should feel soft beneath the skin. Let your potatoes cool to the point where you can handle them. Draw a knife up the middle the way you would if you were opening a potato to load up with your bacon bits (dear god why?) and sour cream. Only, instead of putting everyting all up in there right away, you want to carefully scoop out the potato until you have your skin left.
  4. The flesh should draw away from the skin easily. From here? The sky’s the limit, folks. You can stuff your potato with veggies, with meat, with veggies and meat. I stuffed mine with avocado, tomato, corn, and barbequed chicken. Just top it off with some cheese in the end, if you so desire, and pop that under the broiler to get an attractive color and shell on that goodness.

Black Bean Cake

1 can black beans (drained, rinced, cooked)

1 big shallot

1 jalapeno, seeded

2 cloves of garlic

Salt and pepper to taste

Cornmeal (about a half cup at most)

3 Tbl. Oil of choice.

  1. Process or blend the treated beans with the shallot, jalapeno, garlic and some salt or pepper until you have what can safely be called a rough batter. Form little patties, and then turn them over in cornmeal for a light coating. You can also thicken the batter by turning them over in flour, dipping in stirred egg, and then flipping in panko.
  2. Heat the oil in a pan at medium high. Place the patties in the oil, and cook on each side for about 2-3 minutes, or until browned. Settle on paper-towels to dry, and serve!

About ourladywar

I love food and I love games. When I'm not stuffing my face or throwing my controller against the wall, I work as a full-time line chef. I am also trying to launch my own catering company. Otherwise? I act and I write to make sure the hobbies get their due. Thanks for checking me out!
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