Creole Potatoes Recipe

Directions

Bring a large pot of water to a boil. Stir in the Creole seasoning mixture. Bring to a boil. Reduce heat to medium; stir in veggie pieces and greens as desired. Cook for 2 minutes.

Meanwhile, bring a large pot of warmed water to a boil. Stir in the mustard mixture, salt, sugar, hot pepper and raw spices. Place potato pieces in boiling water until submerged, about half an inch thick, but going faster if possible. Cover above and steam for 20 minutes.

Remove potato skins with a potato peeler; cool completely. In a shallow dish or bowl combine the creole flour, olive oil, cumin seed, green onions, salt and sugar, stir and stuff the potato heads with vegetables; transfer to a large bowl.

When potatoes are cool, pour all vegetable mixture over potatoes, gently mix the remaining flour mixture with the butter, adjusting to taste. Slice pits off skins; store skin in liquid.

Preheat oven to 400 degrees F (200 degrees C).

Toss potatoes with olive oil and creole seasoning mixture in 2-1/2-quart steamer pot. Boil 10 minutes. Sprinkle with crumbles of fresh basil, and sprinkle all over Romanian potato skins.

Bake 15 to 20 minutes in preheated oven, or until tender. Restore heat to medium-low, and reheat in oven for 10 minutes at 300 degrees F (150 degrees C).

Transfer pasta to 3-1/2-inch glass and frost top and bottom of bottoms with reserved potatoes. Broil 3 to 4 minutes. Remove lid of pot (and peel remaining skin if desired) and place spaghetti in pot. Place on cooling rack.

During last minute of baking time in oven, gently brush highlights with vegetable mixture that has been whisked out of potato skins. Broil until golden brown and bubbly, attempting to coat atop potatoes immediately after potato skins are browned. Serve warm.