Happy Tuesday to you all!
I think spring may finally be here. All of the trees are in bloom, and the colors of nature are everywhere. Such a wonderful to be alive and experience God’s blessings.
I haven’t been doing a ton of reading lately, but I have been reading some.
I finished Jane Austen’s Sense and Sensibility last week, and may I say, I understand what all the hype is about. Such a great read! Beauty Begins came in today. I haven’t looked through it yet, but it’s a review book. So be on the lookout for a review! As of right now, I am reading Watchman Nee’s The Normal Christian Life. It’s amazing how God can use the words of someone who has never known me to speak directly to what I need. I’ve lost count of how many times I’ve internally asked myself, “How did the author know that about me?” I’ve never read a book quite like this one. You may see a review for this one in the future, too.
Anyway, shifting gears.
Several weeks ago, my favorite grocery store had red potatoes on sale for $0.99 for 5 pounds. So, I bought a couple of bags…which have been sitting in my floor all this time…We really needed to get eating on those ‘taters, so last night I made some twice baked potatoes.
I wanted this to be a main dish recipe, but I didn’t have any meat that “matched” the recipe (i.e. no bacon). So, I adjusted some recipes I looked at to fit my own needs. I thought I’d share the recipe with you, in case you’d like to try it.
Spring must really be getting to me. I was taking the potatoes out of their tin-foil wrappers after I had baked them, and I felt like I was unwrapping a butterfly from a cocoon. And when I was scooping the potatoes out, the skins were so delicate, I felt like I was handling butterfly wings. So, in honor of my corny and poetic spring fever episode, I’m calling these Butterfly Twice Baked Potatoes.
Butterfly Twice Baked Potatoes
Serves 4 (as main dish) or 8 (as side dish)
-8 small red potatoes, scrubbed clean -1/2 t. (or to taste) salt
-1/2 of an onion, chopped -1/4 to 1/3 c. skim milk-1 clove of garlic, minced -Sharp Cheddar Cheese, shredded
-1 T. Extra Virgin Olive Oil
-1 t. (or to taste) butter
- Preheat oven to 425 F. Puncture potatoes with a fork or knife and wrap in tin foil. Place on oven rack and bake for 40 minutes. (If you’re using larger potatoes, you’ll have to bake longer. Try about 1 hour).
- In a skillet on medium heat, saute onion and garlic in olive oil until soft and tender. Remove from heat and set aside.
- When potatoes are done baking, remove from oven and take the tin foil off. You may want to let them cool off a little. Cut a large oval in the top of each potato – a plug – and remove it. Scrape the potato on the plug peeling into a large mixing bowl. With a teaspoon, carefully (remember the butterfly wings?) scrape out the potato and place the flesh in the glass bowl. Repeat with all 8 potatoes.
- Mash your potato flesh, either with a potato masher or an electric mixer. Once mashed, add onion mixture, milk, butter, and salt. Stir to combine. If mixture is too dry, add more milk. You’re going for a slightly runny mashed potato kind of texture.
- Spoon the potato mixture back into the potato skins. Place in a baking dish (I used a 9×13) and return to oven for 15 minutes. The tops of the potato “fluff” will start to turn brown on the peaks.
- Remove potatoes from the oven and sprinkle with cheese to your liking. Turn off your oven, return the potatoes, and let them sit in there for at least 5 minutes to melt the cheese. (The cheese will begin to melt on contact with the potato, so you really don’t need a lot of extra heat to get it thoroughly melted).
- Serve 2 as a main dish or 1 as a side dish.