1. The amounts are not listed since it would depend upon how many servings. One large baked potato per serving is the quantity all the other ingredients should be based upon.
2. Bake some large potatoes. Once cooked, allow them to cool and slice one end off each potato. Keep track of which potato end goes with which potato.
3. Use a spoon to hollow out each potato and the end caps for each until they are about three eights to one quarter inch of thickness. Any thinner and they will not be stiff enough for the later steps.
4. Mash the parts of the potatoes removed above and place them on a cookie sheet in lumps about two inches across. Bake these in the oven until they are lightly browned.
5. To form the nest, spread French cut green beans over the bottom of the serving platter.
6. Use a spatula to transfer some of the stones (lumps of twice-baked potatoes) to the center of the nest to create a small rock pile to support the potatoes.
7. Stand the empty potatoes up in the middle of the nest with their open ends facing up. You may have to lean them against each other and the “stones” from the previous step.
8. Carefully fill each potato with piping hot spaghetti, marinara sauce, and meatballs.
9. Add the caps removed from the potatoes after baking, but leave at least some of them ajar because they are hatching just as you serve them.
No comments:
Post a Comment