Twice Baked Potatoes

This recipe is based on a recipe I found on eatingwell.com for loaded twice baked potatoes. I was really hoping Natty would like this one since he was recently spotted eating mashed potatoes, but he wouldn't try these at all. This child will drive me crazy with the vegetable thing... I served these with broccoli mac and cheese so that I would have something to give to Natty, but the potatoes could have stood alone as a meal.


Twice Baked Potatoes
4 large russet potatoes
2 cups broccoli, chopped and steamed
1.5 cups plain yogurt
1.5 cups shredded cheddar cheese
salt and pepper
Microwave potatoes on high for 15-20 minutes or until cooked through (don't forget to poke holes in them before you start!). Cut tops off of potatoes and set aside. Scoop out insides into a medium bowl. Add broccoli, yogurt, 1 cup cheddar cheese, and salt and pepper to the potatoes. Mix/mash together. Stuff each potato shell with mixture and place in a baking dish. Top with remaining cheddar and put in toaster oven/oven/microwave to melt cheese.


Notes for next time: I had a heck of a time scooping out the insides of the potatoes without breaking the skin. Next time, I am going to try baking the potatoes in the oven to see if the skins remain a little stronger.

Oven Fries

This doesn't count as a recipe post since I have been wholly unsuccessful at making oven fries, leaving me with nothing to post. Rather, this is a plea for help. Do you have any tips on oven fries? I feel like it should be easy. Potatoes, oil, salt, bake. Right? Mine never brown, but stick like crazy to my pan. What am I doing wrong? I've tried extra virgin olive oil and regular vegetable oil. I've cooked them at 400, 425, and 450. I've cooked on aluminum foil and straight on the pan. Same thing every time. They taste good, but look awful - pale on one side, almost burnt on the other. Any tips? Do I need to soak the potatoes first? Should I not salt them until they're done? Is there a particular potato I should be using? Any hints you have would be greatly appreciated!

Garlic Bread

About two weeks ago, I could think of nothing but garlic bread. I started trying to plan outings so that they would take me places where I knew I could get the tasty stuff and planning my meals to make sure that they went with garlic bread. It culminated in a meal at my mother's for which I specifically requested something that went with garlic bread. It was really kind of sad. Who lets a piece of bread rule their meals for a week? Apparently I do. I'm a sucker for the kind with garlic butter - I like it a little greasy and with nice chunks of garlic on top. I know, I know. It's not the traditional way, but I don't care.


Garlic Bread
1 loaf torpedo shaped bread with a nice crust (I made a half whole wheat rustic Italian for mine)
1 stick butter, softened
6-8 cloves garlic, rough chopped
salt and pepper
crushed red pepper flakes
Put butter, garlic, salt (pinch if you're using salted butter), pepper (to taste), and crushed red pepper flakes (to taste) in a small blender/chopper. Mix thoroughly. Cut bread in half lengthwise. Smear both sides with butter until all crumb is covered. Bake in 400 degree oven until lightly browned or stick it under the broiler and keep a close eye on it. 


Mmm, mmm, mmm. I think I need to go make some again. Oh, if you have any extra butter, just stick it in the freezer for the next time.