lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Thursday, January 19, 2017

Twice Baked Potatoes

Miss F hates potatoes. HATES. I don't get her aversion at all, she doesn't even like French fries, how crazy is that? So one night while she was spending the night at my parents, I decided to make twice baked potatoes for C and I. I had never made them before and I was quite nervous about keeping the skins in tact, but it turns out, it was quite easy. So easy in fact, that I am going to make them for an upcoming dinner party. I can do all the prep work in advance, then just warm them for the dinner party. I like to be as hands off as possible for dinner parties, I like to spend time with my guests (and my wine!), not spend time in the kitchen.  These potatoes are very decadent, so half a potato per person is plenty.
Twice Baked Potatoes

2 large russet potatoes
¼ cup butter
¼ cup sour cream
½ cup shredded cheddar cheese
2 tablespoons milk
½ teaspoon salt
¼ teaspoon pepper

Preheat the oven to 400 degrees. Using a fork, prick a few holes into the top of each potato. Place the potatoes directly on the oven rack and bake for 1 hour, until cooked through. Set aside to cool.

Preheat the oven to 350 degrees. With a sharp knife, cut each potato in half lengthways. Scoop out the insides of each potato making sure to keep the skins in tact. Place the skins on a baking sheet. In a medium bowl, smash the scooped out potatoes with the butter, sour cream, ¼ cup of the cheddar cheese, milk, salt and pepper. Spoon the potato mixture into the prepared potato skins. Top each with 1 tablespoon of cheddar cheese. Bake for 15 to 20 minutes, until the cheese is melted and bubbly.
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