Fluffy New Potatoes

I got this recipe off  thepioneerwoman.com. I love the original twice baked potatoes, and these are the same idea.

• 9 whole (to 10) Medium To Large New Potatoes
• 2 Tablespoons Olive Oil
• ½ cups Sour Cream
• 4 ounces, weight Cream Cheese, softened
• 1-½ cup Grated Monterey Jack Cheese
• 1 Tablespoon Chopped Chives *see my note
• 1 clove Garlic, Pressed
• Salt And Pepper, to taste

Preparation Instructions

Preheat over to 400 degrees.
Rinse and dry the potatoes then place them on a baking sheet. Drizzle the olive oil over the potatoes and massage to coat. And don’t get too attached- you know how this will end.
Bake for 35 to 40 minutes, or until the potatoes are tender. Set aside for 15 minutes.
Place the sour cream, cream cheese, Monterey Jack, chives, garlic, salt and pepper in a mixing bowl.
Cut each potato in half lengthwise. With a spoon or melon baller, scoop out inside of the potatoes, leaving a very thin rim of potato inside the skin. Add the potato pulp to the mixing bowl with the other ingredients. Using a potato masher or fork, gently mash the ingredients together until fluffy and smooth. Taste and adjust the seasoning – be sure to salt it adequately. Spoon the mixture back into the potato shells.
At this point, you can flash freeze the potatoes if you want: Stick the pan in the freezer, uncovered, and allow them to harden on the outside for about 20 minutes or so. Then simply throw them into a couple of large Ziploc bags, seal them tightly, and freeze them until you need them.
When you’re ready, bake the potatoes in a 375 degree oven until thoroughly warmed through.
The potatoes will soften, “melt”, and fill the potato shells as they bake. Yummmmmm.

I used the top of a green onion and just chopped up.

Twice Baked Potatoes

I really do this by look and taste.  These are estimated amounts.

4-6 potatoes (russet)

Scrub potatoes thoroughly, pat dry, and prick with a fork.  I rub butter flavored shortening and a bit of salt on them and bake on a cookie sheet.  This helps the skins be a bit crisper not to mention taste pretty good if you like to eat them.   If you want soft skins wrap in foil.
Bake at 425 for 40-60 minutes till tender.

Now I let them cool a bit, then slice in half lengthwise and remove potato "pulp", leaving a thin layer of potato on the skin, and put in a bowl.  Put skins back on the cookie sheet to be filled in a minute.

1/2 cup sour cream (or plain yogurt works too)
1/4 cup butter
1/4 tsp garlic salt
salt and pepper to taste
Milk (optional)
shredded cheddar cheese

Mash the potato pulp with a masher or mixer on low speed.  Add butter, when its melted and incorporated I add the sour cream, garlic salt, and salt and pepper to our liking...sometimes I have to add a bit of milk to get the texture I want...creamy.  We like ours smooth, others may like it with some lumps...your choice.

 Bake at 425 for 20-30 minutes. You want them heated through.  Then the last couple minutes you can top with cheese

Grilled Chicken and pasta shells salad‏

1/2 (1 lb) package medium shells, cooked (I also like bowtie)
2 medium tomatoes, chopped
4 oz feta cheese, crumbled
1 (8 oz) bottle italian salad dressing (Wishbone)
2 cups torn leaf lettuce
1 lb boneless skinless chicken breast halves, grilled or broiled sliced
parmesan cheese, grated (optional)

In a large bowl, combine cooked shells with tomatoes, feta cheese and salad dressing; mix well. Cover and chilll thoroughly. Just before sercin, stir in lettuce, arrange chicken on top. Serve with paremsan cheese if desired.

Greek Salad

Dressing:
1 tsp. salt
1/2 tsp. pepper
3/4 C. vegetable oil
4 Tbs. lemon juice
3 cloves garlic, diced
Mix dressing and let stand for 3 hours. Toss with salad just before serving.
Salad:
2 head Romaine (I prefer hearts)
croutons (if desired)
1/4 lb. bacon, crumbled
1/4 lb. swiss cheese, grated
1/3 C. parmesan cheese
2/3 C. slivered almonds (toasted, if desired)
sliced mushrooms
avocados
cherry tomatoes, halved (or grape tomatoes)
* measurements for salad toppings are estimates ... I just toss in whatever I have or whatever looks good! I didn't use mushrooms and I also halfed mine.

Cheese Garlic Biscuits

2 cups buttermilk baking mix
1/2 cup shredded cheese
1/2 tsp garlic powder
2/3 cup milk
1/4 cup butter, melted

Preheat oven to 450

combine mix, milk, and cheese with wooden spoon until soft dough forms
beat vigorously for 30 sec
drop dough by heaping T onto ungreesed cookie sheet
Bake 8-10 min until golden brown.
combine butter and garlic and brush over warm biscuits
serve warm makes 10-12 biscuits

* note, I have not made these, but got them from ward and heard great things ;)