These potatoes really are awesome – they’re a smooth and cheesy good time. What makes them especially awesome is the cheese, sour cream, chives and garlic mixture that gets stuffed back inside a scooped out once-baked potato. Think mashed potatoes stuffed into baked potatoes. Hence, awesome. An excellent side dish for a cool fall or winter (yes, sadly it’s on its way) dinner.
Start by scrubbing and baking a bunch of potatoes for about 25 minutes, until they’re tender and their skin is flakey :). Then cut them in half and scoop out the center.
Scooped out potatoes
Then comes the part where you mix the potatoes with cream cheese and other magical ingredients.
Then stuff the mixture in the potato bowls…
and bake ’em up….smooth, savoury, creamy, potatoes!
Twice Baked Potatoes
Serve with roasted chicken and some sautéed peas 🙂
Lemon Herb Roasted Chicken, Twice Baked Potatoes, Sautéed Snow Peas
Twice-Baked Potatoes Recipe
12 New potatoes, scrubbed clean
2 tbsp olive oil
4 ounces cream cheese, softened
1/2 cup sour cream
1 1/2 cups grated Monterey Jack cheese
1 tbsp minced chives
1 clove garlic, finely minced
Salt and black pepper to taste
- Preheat oven to 375 degrees F.
- Drizzle the potatoes with the olive oil and toss them to coat.
- Roast the potatoes for 20 to 25 minutes, or until they are tender and the skin is slightly crisp.
- Halve the potatoes. Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.
- To the scooped-out potatoes, add the cream cheese, sour cream, monterey jack cheese, chives, garlic, and salt and pepper to taste. Mash until the potato mixture is totally smooth, and adjust seasoning as needed.
- Scoop the mixture into the potato shells. At this point, you can cover and refrigerate them until dinner time.
- Bake the potatoes for 20 to 25 minutes, or until golden brown on top. Serve with steaks, chicken, or just a nice green salad and a glass of wine. Enjoy!
“It was leftover pasta”, my coworker said about his lunch and immediately had my attention. “In a fig and honey reduction.” I was instantly drooling. I had to have something fig and honey related for dinner, and decided a pizza might work out deliciously. (I may also have had pasta for dinner the previous two nights in a row…..) A distinct lack of figs at my local grocery store forced me to adapt my plans and go with Italian smoked bacon as a replacement. Not a horrible compromise. I then added a bunch of other delicious toppings and drizzled with honey. This hint of sweetness really put this pizza over the top. A most excellent addition 🙂
I started by frying up some red onion, red pepper and the bacon, and let it get nice and browned.
Sautéed red peppet, onion and pancetta
Then I created a solid pizza base out of a large pita, tomato sauce and grated old cheddar. Simple and delicious.
Pita, tomato sauce and cheese base
Then I threw on the aforementioned pepper mixture…
Onion, pepper and pancetta topping
And added some ricotta.
Then it went in the oven until appropriately toasty.
Honey Pancetta Pizza
Fresh basil and a drizzle of honey finished it off. TO DIE FOR.
Honey Pancetta Pizza Close-up
Honey Pancetta Pizza Recipe
1 tbsp olive oil
1 Large pita
1/2 cup Tomato sauce
3/4 cup grated old cheddar
1/4 sliced red onion
1/2 sliced red pepper
1/4 cup pancetta
1/4 cup fresh ricotta
1 tbps fresh basil
1-2 tsp honey, to taste
- Preheat oven to 400 degrees.
- Heat frying pan on high heat and add olive oil. Once oil is heated, add onion, peppers and pancetta. Cook for about 15 minutes, until softened and browned.
- Spread tomato sauce on one side of the pita and top with grated cheddar. Top with pepper mixture and ricotta.
- Bake in oven until cheddar cheese is melted, then turn on the broiler for a few minutes to brown the crust.
- Top with basil and drizzle of honey. Serve and enjoy!
My holiday indulgence and over-eating definitely extends to the week between Christmas and New Years. Hence, the turkey sandwich on giant french bread with bacon, cheese and chipotle mayo I made for dinner tonight. Oh, and avocado. There may also have been some fries on the side. A holiday glutton’s dream. And an easy and delcious way to use leftover turkey that your in-laws send home with you 😉
These sandwiches were totally worth the pain I caused a stranger at the grocery store, when I grabbed the last loaf of french bread right before he went in for it. He told me he was going for it too….I laughed awkwardly and slowly backed away with the bread in my basket…I know it’s Christmas and all and I could have let him have it…..but I had chipotle turkey bacon sandwiches to make!! And, I’m cautiously optimistic that if the stranger had a chance to try these sandwiches, he would agree that the precious boxing day french bread went to a good home.
Sidenote: I was half expecting the bread guy to chase me down the street and try to steal it from me, much like the infamous marble rye Seinfeld episode. But I managed to make it home unscathed after all.
Here is how I put it to use:
Turkey Bacon Club ingredients
Lightly toast the bread and pile on the toppings.
Add some fries for a well rounded holiday meal.
Toasted Turkey Bacon Sandwiches
Chipotle Turkey Bacon Sandwiches Recipe
Old Cheddar Cheese
Chipotle Mayo (Equal parts puréed chipotle peppers in adobo and mayonnaise, mixed)
Crusty, fresh bread
1. Lightly toast the bread and cover one side of each piece with chipotle mayo. Pile on the rest of the toppings and eat.