We left New Jersey late Sunday afternoon with hugs and goodbyes and a bag of baked potatoes. While the women were at The River House celebrating the bride, the men were home grilling steaks with the groom.
Would your family eat these potatoes?
There was a tray of foil-wrapped potatoes that had been baked and then overlooked. My mind immediately went to a meal I could prepare with them. I am always grateful for a gift of food, especially at the end of a full weekend when I am returning home after a 5 hour drive to a fridge with sketchy contents.
A bag of New Jersey baked potatoes traveled home with us. I used them for supper last night in the form of Canoes, which is our version of twice-baked potatoes.
Here is the recipe:
Green onions or garden chives
The proportions, and amounts are based on the number of potatoes being prepared. I don’t follow direct measurements I just put everything into the Kitchen-Aid and mix it together until it looks creamy and delicious. The ingredients can be adjusted based on taste preferences and fridge contents. It is a forgiving, flexible recipe.
Slice potatoes in half and scoop out the middles. Put the insides in a mixing bowl and the skins on a cookie sheet (like canoes).
Add a bit of softened butter and sour cream to the bowl and mix well.
Begin adding milk until desired consistency (like making mashed potatoes).
Chop the cooked bacon into bits (or just use bacon bits if you have them). Stir the bacon into the potato mixture.
Add the shredded cheese, saving some to sprinkle on top.
Season as desired (salt/pepper/chopped green onion or chives).
If you have people who don’t like onions, then scoop out some filling into the potato skin canoes before adding onions to the rest.
Sprinkle the tops with cheese. Sprinkle a bit of chopped onions or chives over the ones that contain onions to mark them from those that don’t.
Bake in a 375 degree oven for 10-15 minutes until everything is heated through and the cheese is melted. You may need to adjust the time or temperature for your oven.
This is a delicious summer recipe. I served it last night with sliced watermelon, a salad filled with goodness from our garden, a heart full of thankfulness for daily provision and happy memories of a special weekend.