TWICE BAKED POTATOES

TWICE BAKED POTATOES

4 large Baking Potatoes

8 slices Bacon, cooked until crispy,  divide in half

1 cup Sour Cream

1/2 cup Milk

4 tablespoons Butter

1/2 teaspoon Salt

1/2 teaspoon Pepper

1 cup shredded Cheddar Cheese, divided in half

8 Green Onions, chopped and divided in half

Preheat oven to 400 Degrees.

Bake for 1 hour or until a fork goes through the middle of the potato with ease.  The time will depend on the size of the potato.

When potatoes are done, set aside for 10-15 minutes to let them cool a little bit.

Decrease heat in the oven to 350 Degrees.

Slice the potatoes in half lengthwise and scoop out the middle.

Place the potatoes on a baking sheet.

Put the scooped out potato in a large bowl and add the butter and half of the cheese.

When cheese is melted, add the sour cream, butter, milk, half of the green onions, half of the bacon, salt and pepper.  Mix by hand, or with an electric hand mixer, until all are incorporated.

Spoon evenly into each potato and top with the rest of the cheese, green onions and bacon.

Place in the oven for an additional 15 minutes or until the cheese is melted on top.

Serve immediately.

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE!

OLD-FASHIONED SOUTHERN POTATO SALAD

 Okay, I admit it, I am a potato salad snob!  

Potato Salad is one of my favorite dishes so I am picky about it!  I love a mixture of chunky potatoes and mushy potatoes, creaminess and crunch of fresh veggies, and a little bit of sweet and salty.  So, when I take a bite of potato salad that is nothing but too-perfect, little, hard chunks, or when there is not a veggie in sight, or when it tastes like someone dumped a pound of sugar in it, I am soooo disappointed.  Probably it is for the best though, because I can eat my weight in a good potato salad (and that is a lot of potato salad)!

I have experimented and made lots of potato salads over the years but I couldn't find "the one".   And then, a few years ago, I went to Dot Concienne's house to play bunco.  I have been playing bunco with her for probably 16 or 17 years now but I have know her for more than 30 years. She is one of the most godly, lovely, kind, funny women that I know. Anyway, she made and served the most awesome potato salad that night!  When I asked her for her recipe, she replied, like a lot of really good cooks, that she didn't have a recipe.  But she told me all the ingredients and I started concocting!  It took a while but I finally got the end result I had been searching for.  

Here are a few tips that I think help to make a good potato salad:

     1.  Chop your vegetables really small.

     2.  Combine the mayonnaise and the mustard before adding to the potatoes

     3.  Cut potatoes a little larger because when you add them to the mixture they will break apart

           into smaller chunks and create some mushiness

     4.  Do not cook the potatoes until they are crumbly.  Remember that when you pour the water

          off they will still continue to cook

     5.  Use a steak seasoning.  I use Tex-Joy but I think that is sold only in my area of Texas.

OLD-FASHIONED POTATO SALAD

5 Russet Potatoes, diced

4 eggs, boiled and diced

7 green onions, finely chopped

2 stalks celery, finely chopped

1/2 medium-large bell pepper, finely chopped

1 heaping tablespoon heaping sweet relish

2 heaping tablespoons dill relish

1/2 jar diced pimentos (4 oz)

1 cup mayonnaise

1 tablespoon mustard

2 teaspoons Steak Seasoning, (I use Tex-Joy)

salt and pepper to taste

Boil diced potatoes in water with a fair amount of salt

and drain

Add diced eggs

Here is a look at the rest of the ingredients

Combine mayonnaise and mustard and add to potatoes

Add diced veggies

Stir to combine

Add the relishes and the pimento

Add the seasoning, stir and adjust to your taste.

ENJOY!