Folks have been emailing asking for menu suggestions. Unfortunately, unless it is a special occasion I simply don't do menus and never have. Most people are quite surprised to hear I don't do menus. There a few reasons why. With a well stocked pantry and freezers menu planning isn't a real must. I can walk into the pantry and something will strike my fancy so that night's dinner will be based on that. Other times the inspiration will come from the Food channel or a find from the farmer's market. Sometimes my husband will call with "I'm in the mood for
Twice Baked Potatoes
Yesterday was a mussing day as I looked for a couple of different things to try. We eat a lot of potatoes most often baked, steamed or grilled and they usually are undressed with the exception of a little butter and salt or chili sauce in the winter. So yesterday I decided to fancy up the potatoes a bit. The end result was twice baked potatoes served with glazed country cut pork ribs and home canned carrots. The potatoes were a big hit!
Twice Baked Potatoes
6 medium sized potatoes
¼ c cream cheese
¼ c plain yogurt
1 tbsp butter
2 tbsp milk
3 strips bacon
1 c shredded cheddar cheese
½ c steamed broccoli
Bake the potatoes at 350ºF until they give when pinched. Cut across the strips of bacon to form small pieces. Fry the bacon and drain on paper towel. Steam the broccoli until tender. Cut across the flowerettes to form small pieces. Cut potatoes in half. Scoop out the centres of the potatoes leaving about ¼ - inch of flesh on the skins. Place the scooped out portion of the potatoes in the KitchenAid® stand mixer bowl. Add cream cheese, yogurt, butter and milk. Mix on speed 3 until well blended. Scoop or pipe mixture into potato skins. Top with cheddar cheese, bacon and broccoli. Bake at 350ºF until cheddar cheese is bubbly.
Yield: 12 halves
Welcome to our kitchen that truly is the heart of our home! One of life's greatest pleasures is enjoying good food with family and friends. Here you will find recipes, tips for frugal cooking, how-tos for food preservation especially canning and anything else food related. Tea is brewing and warm cookies are fresh from the oven. Please sit a spell and enjoy your stay.
- Garden Gnome
- Ontario, Canada
- I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
--Bobby Flay
For Your Information
Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.
- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]
Popular Posts
-
Food manufactures have so convinced us that home cooking is not possible without a ready-made mix that many of us actually believe that myth...
-
I am very much a scratch cooking most of the time. One thing that has always been a concern is coming across a recipe I want to try that ca...
-
As a result of milder fall temperatures the pepper plants were still producing nicely through the mid portion of last week. The plants were...
Thursday, November 01, 2007
Twice Baked Potatoes
Subscribe to:
Post Comments (Atom)
4 food lovers commented:
gg, can you think of any reason your stuffed bakers couldn't be flash frozen and stored in the freezer? this seems like it would lend itself to big batch cooking, but i'd hate to ruin any spuds!
Jayedee, I can't think of any good reason they couldn't be flash frozen and then frozen. We have an M&M's here that sells them so I figure if they sell them I should be able to make them. What I would do is make them for dinner then scoop one and freeze. Reheat (not sure what to recommend here) and see if you like the results. I had 3 left-over figuring they would be good for lunch but apparently they disappeared out of the fridge, all by themselves, overnight. I'm telling you Aunt Tilly sure gets into things. She's our resident ghost who does things like this. Anyway, if you like the result then go ahead and freeze. Once froze I would likely vacuum seal as well.
that's pretty much the scenario i had picked out gg! thank you!
and in my house, we have ida.
as in ida know!
who painted the dog purple? ida know!
who flushed the blue jeans down the toilet? ida know!
you get the idea! LOL
Hmm, ida know must be a cousin of Aunt Tilly's :)
Post a Comment