#potatolover

Lovin Potatoes!!

Kai from my webtoon :100%ChocoRomance 

These stuffed red potatoes with cheese and bacon are great as an appetizer or side dish for any event. They taste great and are sure to be a hit with everyone!

Ingredients: 12 small red potatoes. 6 slices of bacon, cooked and crumbled. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 2 tablespoons chopped chives. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Get the red potatoes clean and dry. Make a flat surface on the bottom of each potato by cutting a small slice off the bottom. Carefully cut off the top third of each potato with a sharp knife. Use a spoon to scoop out the insides, leaving a thin layer of potato. Put the scooped potato flesh, bacon bits, cheddar cheese shreds, sour cream, chopped chives, salt, and pepper in a mixing bowl. Combine well. Fill each potato that has been hollowed out with the cheese and bacon mixture, making a small mound on top. Put the stuffed potatoes on a baking sheet that has been lined with aluminum foil or parchment paper. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the potatoes are soft and the cheese is melted and bubbly. Take it out of the oven and let it cool down a bit before you serve it. If you want, you can add more chopped chives as a garnish. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 25 minutes

This hearty and delicious Instant Pot Potato and Beef Stew is ideal for a cold day. The beef is tender, and the potatoes and carrots are flavorful and soft. Furthermore, using an Instant Pot makes it a quick and simple meal to prepare.

Instructions: Heat the olive oil in the Instant Pot on saut mode. Cook until the beef is browned on all sides. Cook until the onion and garlic are softened. Combine the beef broth, potatoes, carrots, thyme, salt, and pepper in a large mixing bowl. Close the lid and set the Instant Pot to high pressure for 20 minutes. Allow the pressure to naturally release for 10 minutes before manually releasing any remaining pressure. To make a slurry, whisk together the flour and water in a small bowl. Return the Instant Pot to saut mode and stir in the slurry. Cook for a few minutes, stirring occasionally, until the stew thickens. Serve immediately and enjoy.