Monday, February 21, 2011

Potato, Potahto

Although the ancestry on my dad's side has been somewhat unclear (I've been told we're a bit Welsh, a bit English, maybe a bit German), I'm fairly certain there's some Irish in there. Why? Well, I do love the color green. But the most convincing reason is my love for potatoes. They are in total alignment with my love for other starches and complete my Holy Carbohydrate Trinity (bread, pasta, and potatoes). Amen.

I like potatoes all ways...I'm a non-discriminatory potato supporter. If it wasn't for me trying to fit into my pants, I'd probably squeeze them into every meal. I love them for breakfast in the form of homefries, hashbrowns, and tater tots (in that order). French fries hold a special place in my heart (and although I've tried them all over the world, Mickey D's is still my numero uno...Andi, I know you agree). I love 'em baked, mashed, scalloped, or roasted.

Now granted potatoes do have some nutritional value in the way of Vitamin C and Potassium, those benefits are slightly offset when they are topped with bacon, cheese, and sour cream.

But these Twice Baked Potatoes are worth it. My mom used to make them all the time when I was growing up and we decided to include them in our Super Bowl Snack Fest. They were super easy to make, too!

We baked the potatoes until they were slightly undercooked, scooped out the insides, and mixed them with butter, grated cheese, sour cream, and S&P. Then, we put them back into their skins (which we rubbed with a little oil and S&P so they would crisp up). We topped them with more grated cheese, crumbled bacon, and baked them @ 350 for about 20 minutes, until everything had melted and heated through.

A little sour cream dollop and some snipped chives finished off these starchy superstars. Potato? Potahto? Now matter how you say it, these were deelish!

So, how do you like your potatoes? :)

Happy Searching!

1 comment:

  1. Those sound way better than my current dijon roasted potatoes with no butter, no sour cream, no flavor.


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