So, I have potatoes, russets for a change from my usual Yukon Golds, as they were $1.50 cheaper for twice as much. So I decided on twice-baked potatoes, which you can stuff with anything but the kitchen sink, for a hearty main dish the kids love. I’ll bake them, take out the pulp, coarsely mash it up with fresh sour cream, cheese and a smattering of herbs from the garden (not enough to scare off the kids). I have leftover corn on the cob from the weekend, which I’ll saute up with plump pieces of country ham (which a friend makes here in town and I’m lucky to have in the freezer all the town). I had arugula to accompany, the kids had raw carrot sticks.
Cheese Stuffed Twice-Baked Potatoes
Bake 4-6 medium-sized Russet potatoes at 375 degrees for 50 minutes or until tender. Let cool. Split potatoes and remove pulp. Combine potato pulp with 4 tablepsoons butter, 1/2 cup sour cream or creme friache, 2 tablespoons chopped fresh bail, thyme or oregano, 1 cup shredded cheddar cheese, salt and pepper. Mash well. Spoon potato mixture back into potato shells. Return to oven for 15 minutes.