Hello again! I know, I know, lots of outfit posts. That would be due to, in part, my new obsession with Polyvore, and the fact that my computer has decided that I don't need wi-fi. Yeah, not real pleased with my "new" computer right now. I am alternating between Hubby's computer and the Ipad for all my internet needs. Thank goodness for a multiple computer household!
In honor of Father's Day, Hubby got to pick what he wanted for dinner. Filet Mignon, sauteed mushrooms and twice baked potatoes, yummy! As we were eating this evening he suggested I post this recipe here. These aren't your normal twice baked potatoes. I used to make them the old fashioned way - bake the potato, scrape out the inner part, mix up the good stuff, stuff the potatoes, finish baking. They were great, but took f-o-r-e-v-e-r! This is more of a short-cut version, but just as tasty! Hope you try this and enjoy.
Oh, sorry, no pics. Like I said, Hubby suggested this as we were eating and I didn't think you really wanted a picture of a dish with only about 1/4 of the potatoes left.
Short Cut Twice Baked Potatoes
1 bag Ore-ida Steam and Mash Russet Potatoes
3/4 stick of butter
3/4 cup sour cream
1/2 cup shredded cheddar (or your favorite cheese), more to top
1/2 cup bacon bits
1/2 cup chopped green onion (optional)
Cook potatoes according to package directions. Once cooked pour potatoes into a casserole dish. Cut butter into 1 tbsp. slices and even distribute into potatoes, allow to melt. Using a fork, mash potatoes and butter, allowing some chunks to remain. Mix in remaining ingredients thoroughly and top with cheese. Bake at 300 degrees for 10-15 minutes, til heated through and cheese is melted. Serve immediately and enjoy.
Hope all the Dads in your life have had a wonderful Father's Day!
Have a great week!