With another buddy of mine, I recently took an advanced lesson from a very engineering-minded friend on better cooking with magic. I’d made special butter before, but she gave me valuable lessons in optimal temperatures and techniques. Later that night the three of us threw together the following recipe, which should therefore be considered a joint effort. You could easily leave out the special ingredient and do this with conventional butter that isn’t a federally scheduled substance; you could probably cut back on the butter then since you weren’t using it as a carrier for mind-altering goodness. I’m not going to include instructions on making cannabutter here, but you can find them in many places on the Intertubes. No, these were not full of plant material as we sifted our butter with cheesecloth.
Ingredients:
- 1 5lb-bag of potatoes
- Chives
- Sour Cream
- Ricotta Cheese
- 2.5 cups of cannabutter
- Kosher salt
- garlic powder (optional)
Bake potatoes in an oven at 350 until done. Cut potatoes in half and carefully remove the insides, leaving thin shells behind. Mash up the potato-guts and mix in the butter and salt. Then add ricotta (we used about a cup, or half one of those larger containers), probably a 1/2 cup of sour cream, and chives. When I do this again I plan to add a little garlic powder, but we didn’t and they tasted delicious. Bake them a second time, just long enough for the cheese to get melty and everything to bind together, probably 10 minutes or less. The goal here is not to brown the potatoes; although cannabis is relatively heat-tolerant there is no sense weakening it by exposing it to more than necessary.
We made these late one night and then served them at a party the next, gently reheated, to rave reviews. With a little alteration, these would also make probably fantastic pierogis.