Perogi Stuffed Shells 6 red potatoes 1/4 cup sour cream 1/2 teaspoon garlic salt 3-4 strips bacon, cooked and crumbled 1 tablespoon milk 1/4-1/2 cup of shredded Colby Jack cheese black pepper taste 1 stick of butter, divided 1 onion, sliced thin 1 tablespoon balsamic vinegar 1/8 cup heavy cream Jumbo shells, cooked You can peel the potatoes if you wish, but truthfully, I like the skins on the potatoes. Quarter the potatoes and add them to boiling water. Cook the potatoes till you can piece them easily with a fork, which is about 15 minutes or so. Drain the potatoes, then add 2 tablespoons of the butter, sour cream, and milk. Mash the potatoes. Next add the cheese, pepper, garlic salt and bacon to to potatoes. Continue mashing, but mix these things into it as you do, then set the potatoes aside. In a pan, melt 3 tablespoons of the butter. Add the onions. Saute the onions, until they are semi clear. Next add the balsamic and the heavy cream to the onions. Continue cooking in this buttery balsamic sauce for a the next 3-4 minutes. Continually stirring as you do. Take the onions off the heat and set aside. Spray a casserole pan with some cooking spray, and heat the oven to 350F. Put the mash potato filling into the cooked jumbo shells. Line the casserole dish with the filled shells. The remaining 3 tablespoons of butter, chop it up into little bits. I usually divide up into table spoons then each tablespoon, quarter it. Then dot the top of the shells with the butter pieces. After you done that, place the onion mixture on the very top of the shells. Place the casserole dish in the oven, uncovered, and cook for about 15 minutes. Take it out the oven, garnish with a little sour cream if you want and ENJOY!
Posted on: Thu, 26 Jun 2014 20:49:23 +0000
Trending Topics
Recently Viewed Topics
© 2015