When we were kids, my brother, sister, and I all had our own
particular way of saying “spaghetti.”
My brother said “pisketti,” my sister said “sketti,” and I called it
“skabetti.” Over the years, these
childhood mispronunciations became family touchstones. We sometimes use them still so, when I
put spaghetti and meatballs on the table on Sunday, I was amused to hear my
husband exclaim “Oh good! Skabetti!”
Last night, looking at the leftover meatballs and sauce in the
fridge, “Skabetti Spuds” came immediately to mind. We do enjoy a twice baked potato at our house, and some
chopped meatballs and and a little spaghetti sauce looked to me to have good potato potential.
The potatoes turned out very well. Served with a simple salad, they made a comforting, nutritious meal.
- 2 leftover baked potatoes
- Leftover meatballs
- Leftover spaghetti sauce
- Grated mozzerella and edam (I keep this in the freezer)
- Grated parmesan cheese (not pictured)
Cut the potatoes in half lengthwise and scoop out the
insides, leaving a thick enough wall around the skins that they retain their
shape.
Mash the scooped-out potatoes. Cut up the meatballs to make a quantity of chopped meat roughly equal to the
mashed potatoes.
Mix in the spaghetti sauce a little at a time until the
ingredients are moistened but not too loose.
Spoon the filling into the potato skins and top them with the
grated mozzerella and edam.
Bake the potatoes in a 350˚F oven for about 20
minutes. Remove them from the oven
and spoon some grated parmesan over the top of each spud. Return them to the oven and bake them
just until the parmesan begins to take on a little colour.
Serve immediately.
4 comments:
Those baked potato skins look so yummy and satisfying!
Thank you Angie. :) We enjoyed them.
What a delicious idea! I will definitely be making this the next time I have leftover spaghetti sauce.
I'm glad you like the idea Alea. Thanks for stopping by to check it out.
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