Twice Baked Goodness (and Sunday Soup)!

We all love a baked potato – but how about a twice-baked??  (I know, nothing new, but everything old is new again.)  Funny how foods are in fashion – then you don’t think about them for a while.  Here’s the perfect potato side – with all its cheesy deliciousness!

Twice Baked Potato

Bake 4 potatoes as you would normally, or microwave them on high covered with a damp paper towel for 12 minutes, re-arranging after 6 minutes.  After they cool, slice them across the middle and scoop out the potato meat, leaving about 1/4 inch of potato in the skin.  Heat a pat of butter (2 tsp) and 1 tsp finely chopped garlic in a saute pan for about 30 seconds.  Pour in 1/2 cup milk and bring to a simmer (not a boil).  Pour over the potato and mash together with a handful of sharp cheddar cheese, some chopped bacon of ham, some chopped chives or fresh parsley – or anything else you want.  Scoop the mashed potato mix back into the shells.  Sprinkle with some additional cheese and bake at 450 F for about 8-10 minutes until golden brown.  Top with some sour cream – and you’ve got a spectacular side!

Sunday Soup Sensation!

It was a cold (for San Diego) and rainy weekend, so I stocked the freezer with some of my favorite staple soups.  You can always find a variety of home made soups in my freezer – and now we’re fully stocked up again!

Minestra – This is an escarole and white bean soup that’s nutritious and delicious.  Check out the recipe in an earlier post (in the Soup/Salad category).

Minestra

Ina’s Lentil Soup

(Click link for recipe)  This is the best – and makes about 5 quarts.  I roast a couple of bone-in chicken breasts (Olive Oil, Salt, and Pepper) at 375 F for about 45 minutes and when they’re cool, shred the chicken into the soup.  Hearty and oh-so-good!

Giada’s Artichoke and Chicken Spezzatino

(Click link for recipe)  The mix of flavors with artichoke hearts, chicken, and cannellini beans is amazing – this soup won’t disappoint!

Enjoy!