Twice Baked Potato Skins

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Potato skins are perhaps one of the most delicious things known to man, if I do say so myself.  How could you not love a potato stuffed with bacon and cheese and sour cream?  Excuse me, but I don’t hear anyone complaining.

With Superbowl right around the corner, I knew I had to make something that would stand out but was still greasy enough to make it to the game.  And by greasy, I mean delicious.  Greasy does not always equal bad.  Unless you’re on a diet.  In which case, it’s time to splurge a little, okay?

Potato skins actually proved to be a bit of a struggle for me as I was pressed for time in order to also watch a movie in between writing this post and going to bed.  Yeah, I know, my priorities are really straightened out here, but Sunday movie night is important okay?  (Tonight, my bedroom is featuring Peter Pan).

This whole being “pressed for time” thing ended up with me having slightly demolished potato skins because the potatoes did not get cooked quite as long as they needed to be (thanks to my microwave for saving the day).  So they became twice baked potato skins.  You know when bad situations turn into really, really great ones?  Yeah, that’s how twice baked potato skins came to be.  Things happen for a reason, friends.

So therefore, let me prove to you that not everything a food blogger prepares comes out looking all that appetizing and pretty…

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See?  Doesn’t look very appetizing.  But taste wise?

Oh hell yeah.  These things take the cake.

Or the potato.  Whatever floats your boat.

Enough with the cheesy sayings already, Sara.  Show these people how to make these delicious suckers.  (By the way, CHEESY?!  Did you see that?  I’m full of them today).

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Ingredients:

2 small russet potatoes

Olive oil

1/4 lb. bacon

1/2 lb. sharp cheddar cheese, grated

2 Tbs. sour cream + more for topping

1 Tbs. butter

Salt and pepper, to taste

2-3 Tbs. chives, chopped

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Preheat oven to 400* F.  Scrub potatoes thoroughly and dry.  I recommend using 1/2 a potato per person if it’s for appetizers, and 1 potato per person you’re serving this as a meal.  They’re very filling!

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Brush the potatoes with some oil.  Olive oil will be oh-so-fine.

Place them in the oven for about 40 minutes, or until fork tender.

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Meanwhile, chop up some bacon.  I apologize from here on out about the picture situation.  The lighting in my kitchen goes away at about 3-3:30 in the winter, which as many food bloggers know, is a curse.

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Then crisp up that bacon in a frying pan.  Drain on some paper towels when it’s nice and browned.

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Also, grate up your cheese for fun.  (As we all know, grating cheese is not fun so just smile while you work and listen to Tom Petty and it will seem better, I promise).

When the potatoes are good and ready, cut them into quarters.  Scoop out the insides but make sure to leave enough to make a shell to hold everything together, or you will end up with lots of mashed potatoes and no twice baked potato skins.

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Mix about half of the insides with the butter and sour cream.  Mash it all together.

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Then add about 1/2 c. of cheese, about 1 Tbs. chives, and some salt and pepper.

This is when my natural light completely left and I forgot to keep taking pictures.  Sorry for any inconveniences.  Luckily, this recipe is not too complicated!

Brush your potato skins with olive oil or butter and bake in the oven for 5 minutes on each side.  Set your oven to broil.

Fill the skins with about 1-2 Tbs. of the filling and top with some cheese.  Broil for about 2 minutes, or until the cheese is melted and bubbly.

Finish them off with some bacon and chopped chives.

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Might I recommend serving them with ranch? (I would).  Why don’t you check out my recipe for The Best Ranch Ever?  I made it specifically for these little guys, and oh my lanta was is so worth it.

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I might go eat some leftovers right now, actually.

Please excuse me.

XOXO Sara

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The Best Ranch Ever

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Seriously.

Drop what you’re doing right now and make this ranch.

It. Is. So. Good.

Is it sad that I literally had to stop myself from licking the mixing spoon?

At lease I didn’t drink it right?

Well, I did consider it.  But I didn’t seriously consider it.  So that makes the whole situation better, yes?  (Yes, Sara.  Whatever helps you sleep at night).

Put this on some iceberg lettuce and you may become the happiest person on the planet, it’s almost guaranteed.  (My family actually calls iceberg lettuce “ghetto lettuce”.  I don’t really know why, all I know is that it’s so good with a spoonful of ranch dalloped on top.)

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Growing up my mom never let my brother and I have ranch with our carrots or other veggies.  I guess the word “let” is not the best word.  She just simply didn’t serve it.  My brother and I were fine eating veggies just by themselves.

In fact, I was never really a fan of salad or other veggies with ranch until a few years ago.

Which absolutely does not mean this will become a regular thing.

Just until the big jar of homemade ranch in my fridge is gone.

So until tomorrow…

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Ingredients:

1/2 c. mayo

1/4 c. sour cream

1/4 c. buttermilk (1/4 c. milk + 1/4 Tbs. white vinegar)

1/2 tsp. dried chives

1/2 tsp. dried parsley

1/2 tsp. dried dill

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. dijon mustard

1/2 tsp. white vinegar

Salt and pepper, to taste

Mix ingredients together in a bowl and whisk with a fork until there are no more lumps.

Refrigerate in a jar or covered bowl until ready to serve.

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It doesn’t get any easier than that, folks.  If you want it to be super flavorful, you may consider doubling the spices.  Make it and then adjust according to taste.  It really isn’t a finicky recipe.

Have a great Sunday, my dear readers.

XOXO Sara

Five Cheese Rigatoni

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I love pasta.

I absolutely love it.

Especially when it’s covered in rich, delicious cheese.

Today I had to have a little last minute surgery and anesthesia makes me crave meals like this.  You know, after I get over the “oh-my-god-I’m-going-to-throw-up-and-also-I-feel-like-I’m-dying” feeling.  If you’ve ever been on anesthesia and not reacted well, you probably have some kind of clue to what I’m sayin’.  And if you haven’t, consider yourself lucky.  You are not missing anything (I swear)!

But on the bright side, I’m feeling much better, doped up on Loritab, and am on my way to enjoying a nice big bowl of cheesy pasta in the very near future.

Life is great, isn’t it?

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Ingredients:

8 oz. rigatoni pasta

1/4 c. butter

2 cloves garlic, minced

1 c. whole milk

6 oz. cottage cheese

1 c. cheddar cheese, grated

1 c. mozzarella cheese, grated

1 c. Swiss cheese, grated

1/4 c. Parmesan cheese, grated + more for top

1/4 tsp. garlic powder

1/4 tsp. onion powder

Dash paprika

Dash ceyenne pepper

Salt and pepper, to taste

1/4 c. Panko bread crumbs

1 Tbs. butter, melted

Boil pasta according to directions until it is al dente (normally about 8-9 minutes).  Drain and set aside.  Preheat oven to 350* F.

Meanwhile, melt the butter and brown the garlic until fragrant in a medium sauce pan.  Add the flour until it forms a roux.  Stir in the milk and all five cheeses.  Allow the cheeses to melt (the cottage cheese will not melt, but will make it super creamy and delicious, trust me).

Add garlic powder, onion powder, paprika, ceyenne, salt, and pepper.  Stir well.  Add pasta and mix to coat.

Butter an 8×8 casserole dish and add pasta, spreading it smoothly.  Combine panko and melted butter.  Sprinkle the bread crumbs and extra parmesan on top of the pasta.  Bake for 20 minutes or until bubbly.

Serves 2.

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Revel in happy, pasta related bliss.

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You can do that, right?

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I have faith in you.

XOXO Sara