Twice Baked



Twice Baked Potato


Sunday Supper February 13th.  Lynn and I finally got a chance to catch up since the Holiday break and the Packer mania.   Today's mild weather sent a lot of people outdoors.  We noticed that the days are getting longer and that the sidewalks were filled with runners with spring fever.  I thought it was a perfect day to grill.  It reminds me of days gone by in Mpls. with my friend Debbie, she was famous for grilling out, through-out the winter...she made an adventure of it.  Today's menu was Filet Mignon on the grill, Twice Baked Potatoes, Homemade Boule, Fruit Salad and Red Velvet Cake for Dessert.  For Christmas Don gave me one of those really cool instant read thermometers and it read my perfect medium rare on the steaks.  It was really fun to try out that new gadget.  It worked really slick.

Twice Baked Potatoes

Ingredients:

• 3 Large Baked Russet Potatoes
• 1/4 Cup Heavy Cream
• 1/2 Teaspoon Salt
• 4 T Butter
• 1/2 Cup Grated Wisconsin Cheddar Cheese

Directions:

• Rinse, Dry and Prick Potatoes (with Fork) and Bake Potatoes 1 hour in 425 oven
• Cut Potatoes in Half and scoop out tender fluffy filling, reserving the potato skins in tact
• Mash Potatoes, Cream, Butter and Salt until fluffy
• Stir in Grated Wisconsin Cheddar
• Mound Potato Filling into 4 of the 6 remaining shells (discard remaining shells or make potatoes skins)
• Bake Potatoes in 425 oven until golden and bubbly about 20-30 minutes
• You can use a cooler oven, I was baking bread in a hot oven at the same time