My cooking experiment this week was Idaho Nachos. I got those at a Mexican restaurant two years ago. Basically, it's nachos, except they have potatoes where the chips usually go.
It's like that, except you use liquid cheese and taco meat instead of bacon.
Sadly, the so-called "easy recipes" on the Internet are hard. They say that you back the potatoes in the oven, which is easy. Then you cut the potatoes in half and scoop out the insides. This is the hard part. There must be a trick to scooping out potatoes, because a third of my potatoes fell apart, right at the start.
(Katie had an alternate recipe that cuts the potatoes into quarters. Sounds even MORE difficult.)
Next, you coat the potatoes with butter and oil. With, erm, a paintbrush. Is it normal to use paintbrushes while cooking? I just used my fingers.
Next, you broil the potatoes in the oven for two minutes. Flip them over, then broil them for another two minutes. This was the first time I used the "broil" setting on the oven. As it turns out, "broil" means "set off the fire alarm", because that's what happened each time. Another third of my potatoes were burned. That is, the skin became black and looked nasty. Despite this, Katie assured me that the meal was undercooked, because the potato skins weren't crispy enough.
In the end, the meal was okay. I kind of messed up on the cheese, because I have no idea how liquid cheese works. Maybe I'll make them again, when I feel like it.