Twice Baked Potatoes, Chicken Fried Steak, and Cream Gravy...oh boy!

  I had an evening with just Aaron and myself (and little Hud), so I made some good ol' boy food.  I came up with this recipe for Twice Baked Potatoes, and it turned out super yummy.  In my gluten free journey, it really is amazing at how much we eat that is already naturally GF.  The Chicken Fried Steak and Cream Gravy are altered recipes that I've made into my own.

Enjoy!

TWICE BAKED POTATOES  by: Lorrie Dickerson
Serves 8

4 large russet potatoes, baked and cooled overnight in fridge
1/4 finely chopped sweet onion
1 small tub (8oz) GF sour cream- (I use Daisy)
1 stick butter, melted
5 slices bacon, cooked crisp and chopped
2 c six-cheese Italian style blend shredded cheese
1 Tbsp kosher salt (to taste)
1 to 1 1/2 tsp fresh ground black pepper (to taste)
1/2 to 1 c half and half (to desired creaminess)
chives (optional)

Halve the potatoes lengthwise.  Using a spoon, remove the majority of the inside of the potato, leaving about 1/4 inch lining the skin.  Place potato skins on a large baking sheet and the insides of the potatoes in a large mixing bowl.  Place remaining ingredients except for 3/4 c of the cheese in the bowl with the potatoes.  Beat using the paddle attachment of your mixer to combine.  Stream in the half and half until you reach your desired consistency.  It should be creamy, but not runny.  Lumps and bumps are ok if they are not too large.  Spoon potato mixture into a gallon ziplock bag and snip off the bottom corner.  Pipe the potato mixture into the potato skins, distributing evenly.  Bake at 350 for 30 minutes.  Top with remaining cheese and bake an additional 10 minutes or until cheese melts and just begins to brown.
For added color, snip chives from a height over the potatoes after baking.


CREAM GRAVY  by: Lorrie Dickerson
Makes approx 1 1/3 c

2 Tbsp bacon grease
2 Tbsp butter
2 Tbsp Tom Sawyer GF flour
1 1/3 c milk
salt to taste
1 tsp fresh ground black pepper

Melt butter and bacon grease in a medium cast iron skillet.  Whisk in flour to prevent lumps and stir, cooking for approx 1 minute.  Stream in milk, whisking constantly to prevent lumps.  Bring to a boil, stirring all the while.  Season with salt and pepper.  Simmer to desired thickness- will thicken quickly.


CHICKEN FRIED STEAK  (adapted from the Nigella Lawson fried chicken recipe)
Serves approx 4

4 thin cube steaks (tenderized)
1 qt buttermilk
1 Tbsp plus 1 tsp salt
1 c Pamela's Baking Mix
1 tsp cayenne pepper (or less for less heat)
1 to 2 eggs, beaten
2 1/2 c shortening for frying

In a square, glass baking dish, place cube steaks and sprinkle with 1 Tbsp salt.  Pour buttermilk over  and cover.  Marinate overnight or for several hours.  Combine 1 tsp salt, baking mix, and cayenne in gallon ziplock bag.  One at a time, place cube steaks into bag and shake to coat with flour mixture.  Dip into beaten egg and replace in bag.  Shake to coat a second time and place cube steaks on a baker's cooling rack for around 15 minutes.  Heat shortening in deep skillet until very hot, turn burner down to medium. Cook two steaks at a time, turning frequently to prevent burning.  Once cooked all the way thru, remove to a paper towel lined plate.  Finish cooking remaining steaks in the same manner.