10.14.2010

Guest Posting with Think Tank Momma

I have another special treat for you all today...hmmm,
maybe you won't want me back after this week...
oh well, you are getting me anyway.
Today we have Brandee {one of my favorite names too} here.
I just love her - she is honest and insightful...
and she cooks - what's not to love!
With no further adieu...
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I've been sitting here watching the cursor blink at me wondering when inspiration will strike and my fingers will start tapping the keys to write. Does that ever happen to you? No? Just me?

Perhaps it's stage fright. *giggle* Actually, I was very excited that Holly asked me to guest post for her. Truth be told I am honored really. Holly reads so many talented bloggers, she could've asked anyone but she asked me! *stands a little straighter* Each week that I visit her Tickled Pink Feature on Friday I am amazed at all the talented people she features.

I am honored to have been Tickled Pink, on more than on occasion by Holly, and I am very humbled to be asked to share with you all, her readers today.
Like Holly, I too have a weekly feature. Though mine is a recipe link called Share a Spoon. Each week my readers pick a theme which I announce on Saturdays. Thursday I post my recipe and put up a link that is open for a week. I have several regular contributors who Share. We all visit each and every person who links. It has been so much fun sharing recipes, creating them and trying those Shared by others.

Creating in the kitchen calms me. It centers me and I can escape there. I believe that anyone can cook if they put their mind to it. Sometimes the kitchen intimidates new cooks. But here's the thing, it's YOUR kitchen. Mistakes don't matter. Who's gonna know? I have made my fair share of mistakes in the kitchen. Trust me.

There is a freedom that comes with being able to add what you like to recipes, or omit what you don't like. For me, it also gives my the control over what I feed my children. Which is not to say that I deprive them of those things that all children love, like chicken nuggets and hot dogs. However, just like with anything else, moderation is the key. If I can make healthy choices in my kitchen to make up for the sodium in that blue box of mac n' cheese, or heaven only knows what's in those all beef hot dogs. *Sheesh!* I'll take it where I can get it.

I thought I would Share a family favorite with you today that is my most requested recipe from those who have actually eaten at my table. It's one of my favorites too, but then, I have never met a potato that I didn't like. Seriously. NEVER. I love potatoes.

Brandee's Twice as Nice Baked Potatoes

8 Large thick skinned baking potatoes (Idaho or Russet) Washed and dried.
1 stick softened butter
8 oz softened cream cheese
1/4 cup sour cream
2 Heaping Tablespoons mayonnaise
1/4 cup grated Parmesan cheese
1 Tablespoon Kosher salt
1 teaspoon cracked black pepper
3 Tablespoons chopped fresh chives
5 slices of bacon cooked and chopped into bits
2 cups Sharp Cheddar cheese grated (half for the filling half for topping)

Rub the dried potatoes with olive oil and liberally salt with kosher salt.
Wrap the potatoes individually in aluminum foil.
Bake four 1 hour at 350 degrees (or until fork tender).
Remove from the oven and remove the aluminum foil.

As soon as the potatoes are cooled enough to handle cut them in half length wise.
Scoop out the soft flesh with a tablespoon leaving enough of the potato to hold the skin's shape.
Add the scooped out potato to a large bowl or table top mixer.

Add butter, sour cream, cream cheese and mayo. Beat together.
Add salt and pepper, Parmesan, bacon, chives and 1 cup of the grated Sharp cheddar. Mix well.
Spoon the mixture into the potato skins heaping them up a bit.
Top with the additional cup of Sharp cheddar.

Bake the stuffed potato halves in a 350 degree oven for 25 minutes.

I have served these potatoes with pork chops, with hamburgers, meatloaf (my boys favorite), chicken. It doesn't matter, this is the ultimate side. Remember I told you mistakes don't matter? On a couple of occasions my potato skins just would not hold up to be stuffed. They fell apart. NOT TO WORRY. Throw the skins in with the whole mixture. Spoon the potatoes, skins and all, into a casserole dish, top with the cup of cheddar and bake for 25 minutes. Easy fix. Just tell your family or friends it's Twice Baked Potato Casserole. *wink*

Thanks Holly for letting me Share with your readers. Thanks for being such a great blogging buddy. Most importantly, thank you for your friendship.
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I am hungry now!
Thanks to a wonderful lady for cooking at my place today.

9 comments :

  1. Beautiful post Momma B!
    And I am always hungry when I read SaS on Thursday, you post some of the best recipes!

    *Hope your having fun Holly!!*

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  2. Twice baked potatos are one of my favs....for sure a comfort food that will compliment just about ANY meal! And they are so versatile!! These sound delish and super easy...even I can do this! And the extra tip for when they fall apart?! I just want to slap my forehead! Why didn't I think of that?!

    Great post! And I do believe I will add these to the menu tonight!

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  3. Yum!! Twice baked potatoes are one of your favorite dishes and I can't wait to try your version - it sounds so great!

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  4. Oh yum!! I love twice baked potatoes!

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  5. Oh this sounds so good!

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  6. Anonymous4:40 PM

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  8. Anonymous1:19 AM

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Thanks for stopping by! I read and appreciate all of your sweet words and the time you have spent on my blog. I try hard to respond to comments and visit your blogs... eventually, but I will be honest life is pretty crazy right now!

Thanks for swinging by my place. See ya soon!