Posts Tagged ‘baked potatoes’

If you have teenage boys, then you need this in your repertoire. My little five-year-old girl loves them too. They are always a hit and easy to prepare ahead of time. Just warm up before serving.

Ingredients for Twice Baked Stuffed Potatoes

• 4-6 smallish russet potatoes - depending on how many you are serving
• 1/4 cup butter
• 1/4 cup sour cream
• A splash or two of milk/half and half/heavy cream - whichever you prefer
• 1 bunch fresh chives
• 1 package of cooked bacon - I like the HEB brand precooked bacon for this type of recipe to save time and effort. You usually crisp it up a bit in a frying pan then chop it into bits.
• 1 cup cheddar cheese - grated

Cooking Instructions

1. Bake the potatoes in a 475 degree oven for about 1 hr. 15 min. - this timing will vary according to the size of your potatoes.
2. Remove the potatoes from the oven and allow them to cool just enough that you can handle them.
3. Cut the top off each potato. You are not cutting them in half, but rather you are just cutting an opening from the top.

4. Once you cut the top off the potato, scoop out the potato into a mixing bowl. Set the potato skins aside on a baking sheet.
5. Once all potatoes are scooped out, add the butter and sour cream to your steaming hot potato mixture and mash with a potato masher. Add a bit of salt and pepper.
6. Splash your potatoes with the milk/half and half/heavy cream and stir with a large kitchen spoon until you reach the desired consistency.
7. Taste and adjust seasonings.
8. Add the chives, bacon and half the cheese then mix to combine.

9. Now stuff the potato skins until you have used all the potato mixture.

10. Sprinkle the top of each potato with the remaining grated cheese then pop in a 350 degree oven until warmed through and cheese is melted - about 10 minutes.

How is it possible that we have begun the school year behind the eight ball? I thought that with my daughter beginning kindergarten and my stepson beginning his senior year of high school I would have plenty of time. Over these first three weeks of school, this has not been the case. So many pressing commitments at the school, a new routine to carve out and get used to – one week turns to two turns to three and I realize that even I have let family dinner slide. With things calming down and our family routine taking shape, I am gladly back in the kitchen.

This week’s featured family dinner is one of my daughter’s favorites. Don’t miss the opportunity to quickly whip up this simple and classic meal you will find yourself coming back to again and again.

Each week, in addition to the weekly family dinner, I will include a dessert or sweet. This week I’m starting with another of my daughter’s favorites. I love having something sweetly homemade sitting out on the counter through the week so my stepson can grab a snack. And tucking something sweetly homemade into my daughter’s lunch box – well that is one of the motherly joys I’ve looked forward to for years.

Grilled Flank Steak

Twice Baked Potatoes

Southern Green Beans

Snickerdoodles

Off to Central Market we go to get the groceries. You will always find that my grocery list is listed in the same order as Central Market’s set up.

Make sure you have:

PRODUCE

• Russet potatoes – one per family member
• Chives
• A few handfuls of fresh green beans
• A yellow onion

MEATS

• A good quality flank steak
• Bacon

BAKING GOODS

• Flour
• Baking powder
• Baking soda
• Sugar

HERBS AND SPICES

• Kosher salt
• Ground pepper
• Regular salt
• Cinnamon
• Cream of tartar

OILS AND VINEGARS

• Olive oil

DAIRY

• Grated cheddar cheese
• Sour cream
• Half and half
• Butter
• Eggs

Also, make sure you have a grill pan and a large covered sauté pan.

The recipes will be listed soon.