Twice Baked Potatoes by In the Kitchen with Kath
My spices were previously stored in the small glass jars and plastic containers I bought them in all stacked up haphazardly in my Lazy Susan corner cupboard. Needless to say, my level of disorganization not only made it difficult to cook but would often cause one of the little spice jars to go flinging off the shelf if I spun the Susan too fast.
Anyway, this is much nicer for me. Everything is accessible, easy to keep clean and organized, and it's easy to get teaspoons into these jars for those times when I actually measure. Plus, there's room to expand.
In the Kitchen with Kath. I found this recipe scrolling through my inbox on Foodbuzz, and when I read the title I tried to think back to when I last made twice baked potatoes. I think it has been about a decade - a time when cooking something like this was an ordeal for those very special occasions because cooking was challenging and messy. Remember those days?
Something like twice baked potatoes is a versatile dish because you can make them with any ingredients that go together and taste great with potatoes. I followed Kath's recipe and used sour cream, milk, cheddar cheese, and a little salt in this batch, but I seem to remember making some in the past that used Dijon mustard, or you could go an Italian route and do like a garlic-Parmesan and season with basil and oregano. Chili cheese potato anybody?
Be sure to head on over to In the Kitchen with Kath and check out what she's go going on in her kitchen.
Thanks, Kath, for this nostalgic comfort dish!