Come Cook With Us, sponsored by Peterborough Mitsubishi, has been such a blast!
I’ve had so much fun cooking with Dan and Lorianne the last few Thursdays! Learning new recipes and changing up our home menu has definitely made cooking at home a little more bearable. Especially if you don’t like to cook!
This week we made fully loaded Daytona potatoes and buffalo chicken dip! Below you’ll find all the ingredients you’ll need as well as the step by step tutorial.
Fully Loaded Daytona Potatoes
INGREDIENTS
2 large russet potatoes
1/2 a red or white onion
1 tbsp vegetable oil
3/4 cup of greek yogurt or sour cream
4 green onions finely chopped
3 cloves of garlic chopped
2 strips of cooked bacon (chop ahead of time)
1 cup of your favourite cheese (reserve 1/4 cup to top the potatoes)
1 tbsp of child powder
1 tbsp of smoked paprika (optional)
1 tbsp of your favourite hot sauce
Small bunch of chopped parsley or chives
Salt & Pepper
METHOD
Wash and bake your potatoes at 375 degrees until they’re soft, let them cool and then cut them in half
Sautee onions and garlic in vegetable oil, the onions should be brown but don’t burn the garlic
Remove the inside of the potatoes into a large mixing bowl
Add all other ingredients aside from the 1/4 cup of reserved cheese and chives
Taste and add salt and pepper if necessary
Once everything is mixed, fill your potatoes and top with cheese
Put your potatoes back into the oven at 375 degrees for about 15 minutes
Buffalo Chicken Dip
INGREDIENTS
2 cups of cooked chicken
1/2 cup of hot sauce (Frank’s Buffalo Red Hot is really good in this dish)
1 cup of shredded cheddar cheese or crumbled blue cheese
1 cup of greek yogurt
1/2 cup of either cottage cheese, ricotta cheese or cream cheese
2 diced green onions
1/2 cup of shredded cheddar, marble or mozzarella cheese
Salt & Pepper
METHOD
Cook your chicken ahead of time, allowing it time to cool, then pull it apart/shred
Mix all ingredients in a bowl (leave the last 1/2 cup of cheese out)
Spread into a baking casserole dish
Now sprinkle the top with the remaining cheese
Bake at 400 degrees or until the cheddar has a golden crust
Serve with veggie sticks, nacho chips or crackers
I hope you loved making your own Daytona Loaded Potatoes and Buffalo Chicken Dip! I know we did.
Thank you again to Peterborough Mitsubishi for sponsoring such a fun series! Don’t forget to book your next service with them and tell them Michelle sent you!
Want to learn how to make some appetizers? Click HERE!
