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      Good Life, Good Food: Top Secret Taters

      From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Top Secret Taters.

      Ingredients: 6 ea 70 ct Idaho potatoes

      1 tsp kosher salt

      1 tsp McCormick coarse black pepper

      2 tsp grated parmesan cheese

      2 Tblspn extra virgin olive oil

      Blue Cheese Beef

      1 C sliced choice sirloin

      1/2 C quartered mushrooms

      10 ea asparagus heads, blanched

      1 tsp chopped garlic

      1 tsp extra virgin olive oil

      2 Tblspn bleu cheese

      1 tsp Worcestershire sauce

      Sesame Chicken

      1 C boneless skinless chicken breast, cubed

      1/2 C broccoli florets

      1/4 C mushrooms, sliced

      1 Tblspn sliced almonds

      2 Tblpsn chicken broth

      1 tsp extra virgin olive oil

      1 tsp chopped garlic

      1 tsp sesame oil


      For the potatoes:

      Preheat oven to 400 degrees

      Mix together the extra virgin olive oil, kosher salt and coarse black pepper. On the tray you are going to bake your potatoes, pour the mixture and roll the potatoes in the oil, sprinkle with the grated parmesan cheese and bake for 1 hour or until potatoes are fork tender.

      While potatoes are still warm, split in half and spoon out the meat of each half. The meat of the potato can be saved and is great for smashed potatoes or whipped potatoes. When all the halves have the meat of the potato removed set aside.

      Heat over medium high heat 1 qt of canola or vegetable oil When oil is hot, carefully drop each potato half in the oil and cook until crispy and golden brown. Remove from the oil and let drain on a paper towel.

      Blue Cheese Beef:

      In a saut pan, add the extra virgin olive oil and the garlic. Over medium high heat cook the garlic until it is fragrant, then add the strips of choice sirloin. Cook the sirloin until medium to medium well about 2 minutes, add mushrooms and asparagus tips and a splash of Worcestershire sauce. Let saut until product begins to brown. Spoon out of the saut pan in to the potato shells and top with bleu cheese. Make sure to top the grilled product with the bleu cheese right away to allow the cheese to melt.

      Sesame Chicken:

      In a saut pan, over medium high heat add the extra virgin olive oil and the garlic. When the garlic becomes fragrant add your diced chicken breast and cook until done all the way through 3-4 minutes. Add the broccoli florets and mushrooms and saut with the chicken. As the pan gets warmer and moisture begins to reduce, deglaze pan with chicken stock and add the sesame oil. Continue to saut allowing the sesame oil and chicken stock to reduce, when all liquid is almost gone add sliced almonds and toss to mix well with the saut. Spoon the Sesame Chicken into the potato shell as soon as the almonds have been incorporated with the dish.