Stuff in the Fridge Sunday: Twice Baked Potatoes and Buffaloaf

Just a quick post today, since we're running late. Stuff in the Fridge Sunday this week was Twice Baked Potatoes and Buffaloaf, using up some leftover potatoes, chives, bacon and bison that desperately needed to go.

We also served it with creamed corn. Ignore that.



Twice Baked Potatoes

What We Used

• 3 good sized russet potatoes
• 1 cup sour cream
• 1 1/2 grated cheddar cheese
• 1/4 cup chopped chives
• 6 strips of bacon, cooked crispy
• A little bit of butter, to help mash the potatoes

Poke the russets with a fork and wrap them in tin foil, baking them in the oven at 350 until they're soft-ish. They need to be able to hold their shape, so don't bake them until they're completely done.

Cut the potatoes in half lengthwise and scoop the insides out and put them in a seperate bowl. Make sure to keep a little bit of the potato flesh in the skins to help them keep their shape.

Mash up the potato flesh in the bowl with a little bit of butter and mix in the sour cream. Grate the cheese, chop the chives, cook the bacon then chop the bacon into tiny pieces to mix into the mashed potato mixture. Spoon the mix back into the potato skins and bake again until the cheese is slightly bubbly and the potato is slightly brown on top.

We reserved a bit of the potato and sour cream mix prior to adding the cheese, chives and bacon to use as a garnish.

Buffaloaf

What We Used

• 2 lbs ground bison
• 1/4 onion, chopped
  
• 1 cup breadcrumbs
• 1 egg
• 2 tbsp seasoning salt
• 2 tbsp garlic powder
  
• 2 tbsp Worcestershire sauce
• 1 tbsp hickory barbecue sauce

Mix everything in a bowl. Seriously, that's the instructions for this thing. Mix it all in a bowl with your hands until it's a beefy lump, then press it into the bottom of a loaf pan. We have a glass pyrex loaf pan that's pretty much only used for this sort of thing.

Cook at 375 until it's done. It should be brown on the top, and any visible onions should be browned as well. Cutting into it slightly should reveal no pinkness. This can take anywhere from 30 minutes to an hour.

Anyway... busy busy.

-Jess