Twice Baked Potatoes

Twice Baked Potatoes Recipe

from Simply Recipes

Ingredients

• 4 large russet potatoes, about a pound each
• Olive oil
• 1/2 cup sour cream
• 1/2 cup milk
• 2 Tbsp butter, softened
• 1 Tbsp cream

Cheddar and bacon version

• 1 cup grated cheddar cheese
• 4 strips bacon
• 1/4 cup chopped green onion

Blue cheese and chives version

• 1 cup crumbled blue cheese
• 1/4 cup chopped fresh chives
• 1/2 teaspoon salt

Method

1 Bake the potatoes. Preheat the oven to 400°F. Scrub the potatoes clean under running water. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don't explode. Rub the potatoes all over with a little olive oil. Place directly on the middle or top rack of the oven. Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed.
If short on time you can bake the potatoes in the microwave, 10 minutes on high heat for 2 potatoes, 15 minutes for 4 potatoes. The skins of microwave baked potatoes aren't nearly as crispy, so you may want to rub a little olive oil on them and finish them in a conventional oven at 400°F for 10 minutes.
2 If you are including bacon as one of your mix-ins, while the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.


3 Allow the potatoes to cool to touch. Slice the top third lengthwise off the potato. Use a spoon to scoop out the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the skin.
Alternatively you can slice the potatoes in half, lengthwise. In this case you may want to bake an extra potato so that you will have more potato filling to mound into the potato boats.
4 Place the scooped out potato insides, sour cream, milk, cream, and butter into a large bowl. Mash with a potato masher. If you want a creamy texture, beat with an electric beater until desired consistency. Note, do not over-beat potatoes, they can turn glue-y.

5 Mix in the extras with the potatoes. Reserve some of the extras to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle with extra toppings.
6 Heat oven to 350°F. Place potatoes on a roasting pan and bake 15 to 20 minutes until heated through.
Serves 4 to 6.

Red Beans and Rice

Red Beans and Rice recipe from my sister, Allison

For seasoning:

1 tablespoon oregano
1 tablespoon cumin
1 tablespoon black pepper
1 tablespoon garlic powder
2 tablespoons kosher salt

Mix together.

For beans:

1 package dry red beans
water to cover
4 tablespoons dehydrated onions
1 lb. cooked italian sausage *smoked turkey sausage was yummy and I only used 1/2 lb. OR you could omit completely for a meatless meal
24 oz. tomato sauce

Directions:

The night before, put your beans, water, onions and 2 tablespoons seasoning in the crockpot. Cover and let sit all night.
In the morning, add 1 more tablespoon seasoning, stir and turn on high to cook.
Cook at least 6 hours or until beans are done.
Add tomato sauce and sausage. Cook at least another hour. Serve over rice

Black Eyed Peas

Ingredients:

1 pound dry black-eyed peas 2 cups chopped cooked ham (eliminate for vegetarian dish) salt and pepper to taste

1 pinch garlic powder 2 onions, diced 1 (14.5 ounce) can whole tomatoes

Directions:

1.

Place black-eyed peas in 8 quart pot. Add enough water to fill pot 3/4 full. Stir in ham and diced onions, and season with salt, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. Add tomatoes to pot. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.

Split Pea Soup

Ingredients:

2 1/4 cups dried split peas 2 quarts cold water 1 1/2 pounds ham bone (may eliminate for vegetarian) 2 onions, thinly sliced 1/2 teaspoon salt

1/4 teaspoon ground black pepper 1 pinch dried marjoram 3 stalks celery, chopped 3 carrots, chopped 1 potato, diced

Directions:

1.	In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
2.	Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
3.	Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender

Herb Stuffed Trout

HERB STUFFED TROUT

Printed from COOKS.COM

---

Read more about it at www.cooks.com/rec/view/0,161,144181-245197,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 sm. onion, finely chopped
5 tbsp. butter
1 clove garlic, minced (optional)
1 1/2 c. soft bread crumbs
1/4 c. minced parsley
2 tbsp. lemon juice
1 tsp. herbs (rosemary, sweet marjoram)
1 whole trout (10 to 12 oz. each)
Salt and pepper
1/4 tsp. paprika
Parsley sprigs for garnish
Lemon wedges

Saute onion in 4 tablespoons of butter in medium skillet over medium heat until soft, about 3 minutes. Add bread crumbs, minced parsley, 1 tablespoon of lemon juice, and the herbs; toss to mix well. Sprinkle trout inside and out with salt and pepper; brush with 1 tablespoon lemon juice. Spoon bread crumb mixture into body cavities, divided evenly.Place trout in single layer on greased shallow baking dish. Melt remaining 1 tablespoon butter; drizzle over trout. Cover dish loosely with aluminum foil. Bake in a preheated oven (400 degrees) for 8 minutes. Remove foil; continue baking just until trout are opaque in center, about 7 minutes longer. Remove trout to platter; sprinkle with paprika. Garnish with parsley sprigs; serve with lemon wedges.