Twice Baked Potatoes

I'll admit, this recipe is probably not my favorite food to prepare, but it's definitely worth it in the long run!

Ingredients

3 russet potatoes
2 tablespoons milk
2 tablespoons butter
1/8 teaspoon salt
1/4 cup of cheddar cheese
1/4 cup sour cream

3 green onions
3 slices of bacon

Preheat your oven to 350 degrees F, rinse off potatoes & lightly rub butter onto potatoes before wrapping them in tin foil. Bake potatoes for about 1 hour or until done, you can insert a fork into the middle of one to check its firmness. Fork should be able to poke into the potato without much force. When potatoes are done allow them to cool for 10 minutes.

While the potatoes are baking, place bacon in a large, skillet & cook over medium high heat until evenly brown. Drain, crumble and set aside.

Once potatoes have cooled, slice them in half lengthwise & scoop out as much of the flesh as you can into a large bowl; don't toss the skins! Add milk, butter, salt & pepper to the potatoes (remember, you can add more milk, salt & pepper according to taste & texture if needed). Mix together until the potato mixture is very well blended, you'll want a smooth texture with minimal lumps. None if possible, you may want to use a hand mixer if you have one.

Next, spoon the mixture into the potato skins. Top each with cheese & place them on a cookie sheet (or a baking sheet, whatever.), place in the oven & bake for another 15 minutes.

Remove potatoes carefully from the oven, top with sour cream, cheese, green onions & bacon.

ENJOY!!

Grilled Shortcake with Fruit Compote

You can basically use any type of fruit for this, I just love the combination of cherries and peaches!

 

Prep Time:           

Cook Time:          Approx. 45 mins.

Serves:                 5

Ingredients

16 oz of canned or frozen peaches

16 oz of canned or frozen cherries

1 cup of sugar

1/2 cup of water

1 small orange, zested & juiced

1 loaf of sponge cake

Whipped Cream (optional)

In a large saucepan combine fruit, sugar, water, orange juice and zest, and cook over medium heat until mixture comes to a simmer. Reduce heat and cook for another 25 minutes or until the compote has thickened. Let the mixture cool before you place it into the refrigerator until ready to use.

While the compote is cooling, preheat the grill, if you are using an outdoor grill make sure it is clean (I prefer to use our George Foreman grill)! Slice 1" inch thick slices from the cake (see above picture for reference) and then grill on both sides until the outsides are nicely toasted. Though the insides should still be moist, approximately 1 - 2 minutes per side. Serve cake slices with the cooled compote, top with whipped cream if desired.

ENJOY!