Twice-baked potato


Our girl hooked us up for Super Bowl night. She was planning out the snacks and appetizers long before the Super Bowl occurred. What did she want most of all? 

Twice-baked potatoes! 

She had eaten them at grandma Meg’s farm and loved them. She asked Meg for the recipe and was set on making them for us. This was in addition to nachos, wings, chips and dip, and 7-Up. Yeah, there is no-holds-barred on Super Bowl evening.

I bought Maria a 5 pound sack of potatoes, a block of Velveeta cheese (the only cheese Jon wanted on his twice-baked potatoes because that’s what his mom uses), onion, and sour cream. She came running in from her basketball game ready to start the potatoes. She baked them for the requisite 45 minutes, and then cut them “in the shape of a canoe.” She begged me to help her so that she could mix the butter and sour cream and potato together. 

“We need to get these in the oven within 10 minutes so that they are ready for the kick off!”

She is a little kitchen dictator. She watched over me as I scooped out the potato to make sure that I was getting all of the potato and there was only skin remaining. I was actually quite nervous.

But the little dictator can be nice when you follow her directions; she she told me that I did a good job in my scooping duties. She loaded the potato skins with the potato combination and we put them back in the oven with the cheese laid on top of each. And, ta-da, 15 minutes later, look at this beauty (Ri added some crumbled bacon on top for added flavor).


Thank goodness we have one chef in the house, and a beauty at that.

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