Loving every bite
After I gained a decent number of followers I began to feel a sense of responsibility regarding what I posted. For instance, I don’t often blog about a luscious, high-fat recipe one day and then blog about a sinfully rich dish the next. Whether you realize it or not, there’s a harmony that I try to maintain. Indulge in something naughty and then take a bike ride! Or have a salad! Of course I’m over-thinking this because I know you all manage your own lifestyles regardless of what shows up here, but it sort of nags at me never-the-less.
This basically was a long, wordy lead-in to this blog post, which is showing off a couple of sexy, cheese-covered potatoes. Nothing was spared in the making of these potatoes, and I enjoyed every bite. Of course it was followed by a longer than usual walk, because it’s all about balance.
Sue’s twice baked potatoes (4 servings)
- 2 nicely-shaped baking potatoes (no green spots)
- 2-3 tablespoons butter, room temperature
- 1/4 cup sour cream (approximate)
- 2 green onions, thinly sliced (including green part)
- 1/2 of a jalapeno, finely diced (optional)
- Grated cheddar cheese
- Salt and pepper, to taste
Scrub potatoes clean under cold water and pat dry. Using a cooking fork, pierce deeply in several places to allow steam to escape while baking. Bake potatoes at 350 degrees for about 60 minutes, or until soft when pinched. Remove potatoes from oven and let cool until you can comfortably handle them.
Cut each potato in half, length-wise. Using a spoon, remove most of the potato from each potato half, leaving only enough potato attached so the skin maintains its shape.
In a mixing bowl, lightly mash the potatoes. (I like them somewhat lumpy.) Stir in the butter and the sour cream. Add enough milk to create a creamy consistency, without making them too soupy. Stir in the onions and optional jalapeno, and season with salt and pepper. You can add some cheese to the mix if you would like, or just top them with cheese.
Spoon the yummy potato mixture back into the potato skins and sprinkle with grated cheese. Place the potatoes on a baking sheet and return to the oven for 30 minutes.