Thursday, September 26, 2019

Beer and Pretzel Baked Potato (1982)

  • 2 baked potatoes
  • 1/3 cup beer
  • 1/4 cup Cheddar-style cheese spread
  • 1/4 tspn salt
  • Pretzel sticks for garnish
Cut a thin slice from the top of each potato. Remove the pulp from the potatoes, being careful to not tear the shells. Place the potato pulp in a mixing bowl and mash. Cover and set aside. Keep the shells warm.

Combine the beer and the cheese spread in a saucepan, and cook over low heat until the cheese is completely melted. Add the mashed potato and salt, and mix thoroughly, stirring constantly until the mixture is heated through. Heap the mixture into the warm potato shells and garnish with broken pretzel sticks. 

"This speedy spud can be made in minutes, and enjoyed with the rest of the can of cold beer while watching Monday night football."

More "Lost" Potato Recipes
Potato Chowder with Bacon (1911)
Scalloped Potatoes with Fritos (1955)

(Origin - "Stuffed Spuds - 100 Meals in a Potato" by Jeanne Jones, 1982.)

No comments:

Post a Comment