Recent Recipes
Southwestern Bacon Cheeseburgers and Tex-Mex Mashed Potatoes
Comments (0) | Sunday, August 21, 2011
Today I went grocery shopping!
Okay, that's not super out of the ordinary since I typically go every Sunday, but today I had a mission! I was in the mood to cook something new and yummy, and so I needed the appropriate supplies. Today's meal was Southwestern Bacon Cheeseburgers and Tex-Mex Mashed Potatoes. Sooooo original for me, right? Okay maybe I do a lot of potatoes, but THEY ARE DELICIOUS SO STOP LOOKING AT ME LIKE THAT.
Okay, anyway. The potatoes! They were really frikkin' good! They were a cool twist on a standard favorite. The burger was great too, juicy and flavorful.
Tex-Mex Potatoes: http://www.foodnetwork.com/recipes/food-network-kitchens/tex-mex-mashed-potatoes-recipe/index.html
Ease of Preparation: 1.5 Burgers / 1.5 Potatoes
Taste: 3 Burgers / 3.5 Potatoes
Feeds: 5 Burgers / 10 Potatoes
This meal is a cool way to incorporate southwestern/mexican food flavor into a typically very american dish. In order to turn the regular burgers from the linked recipe into super awesome southwestern burgers I topped them with Monteray Jack cheese, bacon and my delicious guacamole. I put some mayo with taco seasoning on The Parents' burgers but not mine since I have a strong distaste for mayo.
Overall very good. I think these burgers were about 500 calories total (which is pretty damn good for a bacon cheeseburger if I do say so myself).
The mashed potatoes were quite good as well. Just a little bit of crunch from the veggies in them, and very creamy and flavorful.
Suggestions / Changes
Other than my southwestern additions to the burgers that I mentioned above, I did made several other changes - particularly to the potatoes. Instead of milk I used about 3/4 cup sour cream in the mixing of them. I find this yields a creamier mashed potato. Also, I mixed in about 1.5 teaspoons of Mexican seasoning (the kind you use to make taco meat). That gave them some really great Mexican food flavor and color. I didn't add any salt because the Mexican flavoring added enough on its own.
As for the burgers, the only change that I made to that recipe was that after 15 mins of cooking time I put the cheese on top of the burgers, then I let them cook for the last 5 mins. Nice and melty!
More pics of the yummy!
Awwwwwwwwww Yeaaaaaaahhhhhhhh!
Recipes property of: Food Network (http://www.foodnetwork.com) and Anonymous of cooks.com (http://www.cooks.com)
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Chicken Fettuccine and Pesto Basil Sauce
Comments (0) | Saturday, July 30, 2011
Once I was gifted my Fabulous Bag of Basil and had gotten it into my head that I was going to make Delicious Pesto this weekend, I began a hunt for a yummy pesto-based recipe.
Chicken Fettuccine and Pesto Cream Sauce was the grand winner!
This was a pretty good pasta dish. I will definitely be adding it to my base repertoire. Not my most favorite pesto dish I have ever made (see: Spinach Mushroom and Pesto Lasagna) but an absolute keeper and a great meal. Only Little Sister and I were home to try it, but she seemed to enjoy it (plus her typical tablespoon of salt) so it couldn't have been that bad! Hah.
Who dun it? http://www.handletheheat.com/2011/01/chicken-fettuccini-with-pesto-cream.html
Taste: 3
Feeds: 2
How pretty does that look? I love the way herbs look on pasta (or really, food in general). The chicken was super tender and juicy and it was all very flavorful. I did end up adding juuuust a sprinkling of salt, but I think that was because I undersalted the pesto to start with. My favorite part of making this dish was pounding down the chicken! We don't have a meat tenderizer/pounder/thing so I started by trying to use a rolling pin but that was pretty unsuccessful. I ended up literally PUNCHING the chicken flat! It was actually pretty fun.
Suggestions / Changes
I pretty much followed the recipe on this. The only thing that I did differently was that I just mixed it all together in the pot as opposed to putting half the sauce on the pasta, putting some chicken on top and drizzling extra sauce over it all on the plate. Not like I'm running a restaurant or anything! Hah.
Recipe property of: Tessa of Handle the Heat
(http://www.handletheheat.com)
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Fresh Basil Pesto
Comments (0) |
I reeeeeeeeally love pesto.
Really. It's a little unhealthy, my obsession. It began last summer when I got it fresh every week at Borough Market in London. Ever since, I have wanted to make it myself, but I don't own a food processor. Cry!
This week at work, one of my AWESOME new coworkers was kind enough to bring me a big bag of fresh basil that she had growing at home. Just the smell of it got me craving pesto, so I pestered the Parentals into paying for a cheap little food processor! It only cost $7 but it works perfectly and the results of my pesto endeavor were a huge success!
Yum yum yum yum yum: http://www.foodnetwork.com/recipes/food-network-kitchens/basil-pesto-recipe2/index.html
Ease of preparation: 2
Taste: 4
Feeds: depends?
lovelovelovelovelovelovelovelovelovelovelovelovelovelove
Did I mention I like pesto?
The Parentals and I had a few bites of this, plain on toasted bread, and it was fabulous. I almost wished I hadn't planned the pesto pasta dish for dinner so that I could just keep eating it plain! I'm definitely going to make a second batch with the rest of the fresh basil tomorrow.
Suggestions / Changes
I only used 1/2 cup of olive oil, which is less than the recipe called for. It was definitely plenty. A lot of the comments on the recipe site recommend adding some lemon juice so I will try that when I make it tomorrow. Other than that, it's a pretty basic and tasty pesto recipe, a great standard that can be experimented with at one's leisure!
Recipe property of: The Food Network
(www.foodnetwork.com)
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Baked Broccoli Cheese Bites
Comments (1) |
It's been a very long time since I've been able to post anything on here.
I promise, I didn't forget about the site! I just started my new job, and Best Friend was in town for a few weeks, so I haven't had time to experiment with any new recipes.
This weekend, though, I'm back and going strong! I'm trying THREE (four?) new recipes this weekend! Today I made Baked Broccoli Cheese Bites as an afternoon snack for the family. Then, I made my very own Pesto for the first time, since one of my awesome new coworkers brought me a big bag of fresh basil and I talked the Parentals into purchasing a small food processor. For dinner I used that Pesto to make Chicken Fettuccine with Pesto Cream Sauce. Recipes for both to come. Tomorrow I'm supposed to try a Curry Chicken dish that the Mother has picked out.
SO! Down to business. Baked Broccoli Cheese Bites! I know this is two broccoli cheese recipes in a row, but hey, it's been a month since I made the last one! Anyway, this was a great snack. Filling, moderately healthy, fun to make, and tasty!
Recipe: http://www.staceysnacksonline.com/2011/01/broccoli-bites-for-kids.html
Taste: 1.5
Feeds: 3-5
The recipe yielded 20 patties, and my parents ate 16 between them. I would call this a success! But really, I will make these again. This is another kid friendly food because you mix it and make the patties with your hands. What can I say? I like getting my hands dirty when I cook. Plus, the bread and cheese mix ins and the fun of making them, might help get kids more interested in eating broccoli!
Suggestions / Changes
I used Panko bread crumbs instead of regular italian bread crumbs. I thought this worked out just fine, and they're better for you, too! Yum yum yum! I really didn't think that they needed anything else. One of the best things about this dish is its simplicity!
Recipe property of: Stacy Snacks
(http://www.staceysnacksonline.com)
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Creamy Crock Pot Chicken and Broccoli Over Rice
Comments (0) | Tuesday, June 28, 2011
This evening was the final incarnation of Blair Cooks for the Family of this week. I have to say, it was definitely a success! As the title of this post would indicate, I made cheesy broccoli chicken yummyness and served it over brown rice. Verra verra good, and pretty dang healthy too. Lots of yummy chicken and broccoli and brown rice nutrients! Food is the absolute best (in my most humble opinion) when it hits all three points on the awesome food triangle - it tastes good; it looks good; it's good for your body!
Another delectable Picky Palate recipe: http://picky-palate.com/2007/12/17/creamy-crockpot-chicken-and-broccoli/
Taste: 3
Feeds: at least 8
As I said, this was quite tasty. I ended up having to transfer it to a pot on the stove instead of the crock pot when I mixed in the broccoli at the end (our crock pot was just too small!) but really the effect was the same. The recipe given makes LOTS, definitely at least 8 servings.
Suggestions / Changes
I found this to be a little bit salty. Unless you use reduced sodium chicken broth, I would suggest leaving out the extra added salt. Also it is important to know your crock pot. I opted for the three hours on high directions and after four hours my chicken was cooked through but not to the point that it shredded easily per the instructions. Next time I will also add a bit more cajun seasoning and garlic powder.
cook cook cook cook
Recipe property of: Jenny of Picky Palate
(http://picky-palate.com/)
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Lemon Basil Baked Salmon
Comments (0) | Sunday, June 26, 2011
It is a pretty well established fact that I am not a super crazy fan of fish. Unless it is raw or comes in stick form I tend to stay away from it. That said, I am not opposed to cooking it for people who want it themselves.
So, when my mom asked for a dinner of Salmon when I was planning this week's menu I certainly was not afraid to step up to the task.
15 minutes of intense recipe search (I am a highly skilled recipe searcher) later and I had a winner.
http://allrecipes.com/Recipe/baked-salmon-ii/detail.aspx
Ease of preparation: 2
Taste: 1.5
Feeds: 4
So, I made the salmon and I served it with brown rice. It wasn't even very good brown rice but my parents seemed to like it a lot. I may try to incorporate more of it into what we eat in the future, we'll see. As for the taste rating, since I didn't have any I polled my parents and my sister.
Suggestions / Changes
As per commented suggestions on the recipe site, I reduced the olive oil to 2tbsp and added 1tbsp melted butter. I halved the added salt. I also increased the lemon juice to 3tbsp. I let the fish set in the marinade for about 7-8 hours, but I don't know if that affected the fish positively or negatively. I only cooked it for 35 minutes (the low end of the suggested time) and my mom thought it was a TAD overdone.
Woo!
The fish, post marinade pre oven.
Recipe property of: "Ladyblade"
(allrecipes.com)
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Quesadillas
Comments (0) |
I made fish for the family this evening (post on that coming soon) but I don't really like fish much myself. At least, not cooked fish. So anyway, as an alternative I thought I would try a quesadilla recipe that I found recently.
Summary: good taste poor execution.
I think it probably had a lot to do with the type of tortillas that I used and the small quantity of cheese that I used, but this became SUPER messy and fell apart as I was eating it. Very tasty, but I ended up eating most of it with a fork, and that's kinda the opposite of the point of a quesadilla, right?
So anyway here is my inspiration: http://zestycook.com/super-simple-stunning-quesadillas/
Ease of preparation: 2
Taste: 0
Feeds: 2
Taste: 0
Feeds: 2
So yeah this was very tasty and actually quite healthy the way that I made it (right around 600cals and I am STUFFED).Tons of great nutrients in the veggies and chicken. I think it would be more tasty and more structurally successful if done exactly to guidelines in the directions.
Suggestions / Changes
I used low carb tortillas. Mistake. I also only used 1/3 cup of cheese, which I think was definitely not enough to hold the two tortillas together. Definitely looked like a lot less than in the pictures with the directions. SO, my suggestions are basically to just use regular tortillas and more cheese!
Picturessssssss yay!
Post-baking and about to get NOMMED
Recipe property of: Cory
(http://zestycook.com)
(http://zestycook.com)
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Baked Mexican Ravioli (Original Recipe)
Comments (1) | Friday, June 24, 2011
What does Blair do when she is home alone and the kitchen is fully stocked? She cooks!
When I was doing the family grocery shopping today I bought some wanton wrappers on a whim. I didn’t know what I wanted to do with them, but I figured I could come up with something pretty easily some night. Little did I know, that night would be tonight!
I was initially supposed to make Teriyaki Chicken and Garlic Noodles tonight, but those plans were canceled when my parents were invited out to dinner. So I decided to experiment! We had a lot of leftover cheese slices from last weekend’s father’s day sliders, and some ground turkey in the freezer that I had picked up last week but didn’t have any plans for. I was thinking I wanted to try something pot sticker inspired, but baked instead of fried to keep it healthy!
These glorious little guys were the result:
Ease of preparation: 3
Taste: 2
Feeds: 5-6
Taste: 2
Feeds: 5-6
I ended up getting adventurous and making three variations on these. I made meat and cheese, bean and cheese, and meat and bean and cheese. They were all quite good, but my favorites were just meat and just bean. I think the best way to eat these is with a serving of salsa and sour cream to dip them in!
I would say that these are an interesting twist on mexican food night, and definitely worth a try! Kids would probably love them because they’re little enough to be fun, and they are WAY less messy than most other mexican food varieties! Plus if you do bean and cheese only these are a tasty vegetarian meal!
Baked Mexican Ravioli
Ingredients:
One package of wanton wrappers (typically found in the produce section)
1lb ground meat (beef or turkey, dealers choice!)
1 can refried beans (optional)
1 packet taco seasoning
8 cheddar cheese sandwich slices
salsa and sour cream, to garnish
One package of wanton wrappers (typically found in the produce section)
1lb ground meat (beef or turkey, dealers choice!)
1 can refried beans (optional)
1 packet taco seasoning
8 cheddar cheese sandwich slices
salsa and sour cream, to garnish
Directions (see accompanying images below):
1. Pre-heat oven to 350, line a baking tray with tinfoil and lightly grease
2. Cook meat through, drain excess fat. Add taco seasoning and cook to seasoning’s specifications
3. Slice cheese into 6-7 triangles
4. Lay out wanton wrappers, top with cheese then a small spoonful meat/beans
5. Wet edges of wanton wrapper, press closed
6. Place on baking tray, repeat until tray is full
7. Bake for 5 minutes, turn raviolis over and bake 5 more minutes
8. Eat with salsa and sour cream!
1. Pre-heat oven to 350, line a baking tray with tinfoil and lightly grease
2. Cook meat through, drain excess fat. Add taco seasoning and cook to seasoning’s specifications
3. Slice cheese into 6-7 triangles
4. Lay out wanton wrappers, top with cheese then a small spoonful meat/beans
5. Wet edges of wanton wrapper, press closed
6. Place on baking tray, repeat until tray is full
7. Bake for 5 minutes, turn raviolis over and bake 5 more minutes
8. Eat with salsa and sour cream!
Helpful pictures!
STEP 3
STEP 4
STEP 5
STEP 6
STEP 7
yummy yummy yummy!
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Big and Baby Quiches - A Doubly Delicious Post!
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Happy Birthday to my mum today!
In honor of my mum’s birthday I am writing a double post with not one but TWO recipes! Okay, it really has nothing to do with it being my mom’s birthday, other than that I happened to make one of these dishes this morning and she had some of it. Mostly I just made two quiche dishes recently and instead of doing back to back quiche posts I’m combining them into one Super Post.
Quiche #1 - Potato Crust Veggie Quiche
This is a great healthy meal. Really you can make it into whatever you are feeling at the time it’s so flexible. The recipe calls for 2 cups chopped veggies, but it doesn’t specify what veggies, so really it’s up to you. I love recipes with built in wiggle room in which I get to be creative! I used zucchini and squash as my main veggies. Awesome for breakfast, brunch or lunch.
Ease of preparation: 2.5
Taste: 1
Feeds: 5-8 depending on what else you are serving.
Taste: 1
Feeds: 5-8 depending on what else you are serving.
Changes / Suggestions
Definitely play with this! Add different things to your liking. This would be great with some chopped up crispy bacon added into it. Try different veggies out! Next time I might add in some grated carrot. Don’t be afraid of the potato crust browning in the oven, the original poster of this recipe is right, those are some of the tastiest bits.
Quiche #2 - Canadian Bacon and Scallion Mini Quiches
These are what I made for breakfast this morning. Very tasty and didn’t take very long at all! 10 minutes prep and 20 in the oven. Perfect for either a lazy weekend morning or a busy weekday one (pop them in the oven and finish getting ready for the day!) with little time to spare. I am a HUGE fan of anything you can make miniaturized in a muffin tin, and these little guys are no exception. Three or four bites each and packed with tasty flavor.
Does it even matter what I type here you know what comes next: http://www.eatingwell.com/recipes/canadian_bacon_scallion_mini_quiches.html
Ease of preparation: 2/5
Taste: 3/5
Feeds: 5-6
Taste: 3/5
Feeds: 5-6
Very, very good. And quite cute!
Changes / Suggestions
I would definitely recommend these as-is, but I think some other flavor combos could be bangin’ as well. If you aren’t concerned with the health factor, regular bacon or ground sausage would be delicious as well. These could be made with all veggies and no meat, or some combination of both. Spinach would probably be a wonderful addition. Next time I am going to try chopped spinach and bacon. The only difference between what I did here this time and the recipe was that I used shredded cheddar instead of swiss.
Now for all of my extra pictures!
Look at all of those beeeaauuuuuuuutiful veggies in there!
My piece of the (delicious) pie.
Soooo cute and yummy! I love cute food. Four bites each!
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Spinach, Mushroom and Pesto Lasagna
Comments (0) |
SHUT. THE. FRONT. DOOR.
I know I always like what I cook. Well, usually. If I post it on here that pretty much means I liked it enough to share with people… but let me tell you: this lasagna is A-FREAKING-MAZING. Holy moly, so delish. This was night three of Blair Cooks For The Family (night one being the Scallop and Shrimp Bake with Parmesan Risotto and night two being Asian citrus marinated grilled Mahi Mahi) which is happening pretty much all week long since I got the green light to buy whatever I needed to do so on my Dad’s nickel this past weekend. This is the best result (in my opinion) so far.
Just to get this out of the way so you can stop reading and go make this for yourself: http://www.othersideoffifty.com/2011/03/spinach-mushroom-and-pesto-lasagna.html
Ease of preparation: 3.5
Taste: 4.5
Feeds: 6-8 easily
Taste: 4.5
Feeds: 6-8 easily
Like any good lasagna this bad boy takes a little bit of preparation and work, but all of that is definitely worth it for the end result. Including prep work and baking time this probably took me 2-2.5 hours, but I’m not really super fast in the kitchen. To be completely fair, I will say that Little Sister described this meal as “palatable” and would have preferred red sauce. I think she’s loony but I like to represent all opinions. Mother seemed to be a fan. Father will be testing later this evening or tomorrow.
Suggestions / Changes
Don’t change this. If you change it I will hurt you. I suppose I can support using an egg substitute as opposed to the egg if you wish to make this morevegetarian, but really that’s it. Perfect as-is.
Prepare for a photoshow!
The filling: spinach and ricotta and onion powder and an egg!
Starting the sauce: garlic and onion and red pepper and olive oil!
Aerial view: the finished lasagna before the oven!
Finished product! Yummmm.
The inside of the lasagna after I removed the first slice. Yay!
Recipe property of: Maggie L.
(http://www.othersideoffifty.com)
(http://www.othersideoffifty.com)
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Scallop and Shrimp Bake (Original Recipe)
Comments (0) |
Ooh ahh, just a little bit… Ooh ahh, little bit more!
Yes, that is what you will say when you finish your serving of this bad boy. Oh man, it is very good. I ventured out of my comfort zone with this meal. I’d never prepared scallops without pasta before, but I have several pasta dishes planned in the next few days so I wanted to mix it up a bit here. I decided to bake them!
Worked out quite well.
Ease of preparation: 2
Taste: 3.5
Feeds: 4
Taste: 3.5
Feeds: 4
Oh baby oh baby. I am not a huge fan of fish (except in sushi), but I loooooove shellfish, and this is one of my favorite ways I have had scallops. This was very, very simple to toss together and throw in the oven while I cooked the side dish. I even liked the shrimp in it, and I’m generally not a huge fan of shrimp, either. Anyway, make this! You will not be disappointed.
Scallop and Shrimp Bake
Ingredients:
4 tbsp butter, melted
4 cloves garlic, minced
1 lb bay scallops (fresh)
1/2 lb medium shrimp (fresh or thawed frozen)
3/4 cup panko bread crumbs
1/4 cup grated parmesan cheese
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp fresh chopped parsley
4 tbsp butter, melted
4 cloves garlic, minced
1 lb bay scallops (fresh)
1/2 lb medium shrimp (fresh or thawed frozen)
3/4 cup panko bread crumbs
1/4 cup grated parmesan cheese
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp fresh chopped parsley
Directions:
1. Combine melted butter and garlic in bottom of a 9x9 baking dish
2. Make sure shrimp and scallops are dry, mix them together and place evenly over the garlic and butter
3. In a separate bowl, combine all other ingredients and mix well
4. Top scallops and shrimp evenly with mixed dry ingredients, pat down firmly
5. Bake at 375 degrees for 20-25 mins until the top starts to brown nicely
1. Combine melted butter and garlic in bottom of a 9x9 baking dish
2. Make sure shrimp and scallops are dry, mix them together and place evenly over the garlic and butter
3. In a separate bowl, combine all other ingredients and mix well
4. Top scallops and shrimp evenly with mixed dry ingredients, pat down firmly
5. Bake at 375 degrees for 20-25 mins until the top starts to brown nicely
OM nom nom nom nom! My bake with the risotto I also made (see previous post).
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Parmesan Risotto
Comments (0) |
This delish dish (see what I did there?) was something I decided to try as a pairing with some scallops that my dad wanted me to cook. Risotto is something that I have been wanting to try for a while, and this seemed like a good opportunity. After doing a bit of research I found a recipe that seemed relatively simple (which was a must, since I know risotto can be a bit tricky) and paired well with the scallop recipe I was trying (see: upcoming Baked Scallops recipe) so I decided to give it a whirl! I was not disappointed.
Ease of preparation: 4
Taste: 3.5
Feeds: 8 or so
Taste: 3.5
Feeds: 8 or so
This was really great. My dad said more than once that he quite liked it and hoped the leftovers would keep well. I only give it a 3.5/5 on taste because it was a LITTLE gummy (which is a common risotto problem) but that really was just operator error I’m sure. With practice on my part it will easily be a 4.5/5 I think. The taste itself is definitely a win.
Suggestions / Changes
The recipe was great, I didn’t venture away from that. Really the only thing that I will do differently in the future is a bit more research beforehand on how to keep it from getting gummy. I might try a higher quality risotto rice as well! The one I used is very common (and really it’s fine), it’s just also more likely to gum up. Yum!
My risotto and the scallop bake I made!
Recipe property of: Unknown
(http://www.myrecipes.com)
(http://www.myrecipes.com)
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Twice Baked Potatoes (Original Recipe)
Comments (0) |
Before my dad left the house today he was talking to me and said that if I was going to be home for dinner I should cook something, like a Tuna Noodle Casserole. Now, don’t get me wrong, Tuna Noodle is delicious and I love it, but I just wasn’t in the mood for it this evening. PLUS, I wanted to make up a new recipe using the potatoes we had in the house. SO tonight I made my yummy meatloaf (previously reviewed) and made up my own (probably not very original, but whatever they were slammin’) recipe for Twice Baked Potatoes!
Ummmmmmmm yeah. I wish I could be buried in a vat of potato filling so I could be forced to eat my way out. Hello Gorgeous…
Ease of preparation: 2
Taste: 2
Feeds: 2 per potato that you use, the recipe below will be for 3 potatoes
Taste: 2
Feeds: 2 per potato that you use, the recipe below will be for 3 potatoes
But yeah, these are pretty good. If we had bacon in the house I would have chopped some of that up and thrown it in, but as it were we just had “Bacon Bits” so I made due. Also I was kind-of just throwing things together in a big bowl so my recipe below is mostly just an estimate of what I did. Great additions in the future would be: different types of cheese, broccoli, real bacon, chives, etc.
Twice Baked Potatoes
Ingredients:
3 potatoes
4.5 tbsp butter (1.5 tbsp per potato)
3 heaping spoonfuls of sour cream
1/2 cup + 1/2 cup shredded cheddar cheese
2 cloves garlic, minced
1/4 cup milk
1.5 tbsp parsley
2 tbsp bacon bits + 1 tbsp bacon bits
1 tsp pepper
1 tsp salt (or to taste)
3 potatoes
4.5 tbsp butter (1.5 tbsp per potato)
3 heaping spoonfuls of sour cream
1/2 cup + 1/2 cup shredded cheddar cheese
2 cloves garlic, minced
1/4 cup milk
1.5 tbsp parsley
2 tbsp bacon bits + 1 tbsp bacon bits
1 tsp pepper
1 tsp salt (or to taste)
Directions:
1. Bake potatoes at 400 degrees for about 1 hour
2. While potatoes are baking, prep the rest of your meal
3. Let potatoes cool enough to be handled
4. Cut potatoes in half, hot dog style, spoon out the innards creating a “potato boat”
5. Mix in the rest of the ingredients (except that 1/2 cup cheese and 1 tbsp bacon bits) in to the potato guts using a fork or spoon to mash it all together
6. Spoon potato guts evenly back into the potato boats
7. Top potatoes with rest of cheese and bacon bits
8. Bake an additional 15-20 minutes at 350 degrees
1. Bake potatoes at 400 degrees for about 1 hour
2. While potatoes are baking, prep the rest of your meal
3. Let potatoes cool enough to be handled
4. Cut potatoes in half, hot dog style, spoon out the innards creating a “potato boat”
5. Mix in the rest of the ingredients (except that 1/2 cup cheese and 1 tbsp bacon bits) in to the potato guts using a fork or spoon to mash it all together
6. Spoon potato guts evenly back into the potato boats
7. Top potatoes with rest of cheese and bacon bits
8. Bake an additional 15-20 minutes at 350 degrees
More delicious pics of my dinnerrrr and the process:
My taters pre-second baking!
DINNER Y U SO TASTY???
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