Come Back Weekend + A Recipe

February 2, 2015

Happy Monday, friends! Can anyone tell me where the weekend went to so fast?? I'm pretty sure I blinked and I was suddenly waking up on a Monday morning. Well as quick as it was, this weekend was still awesome. Husband and I got some quality time in, several DIY's completed (stay tuned this week for some of the reveals), and snacked like kings during the Super Bowl.

And while we're wondering where time has is it February already?? I just can't wrap my head around it. Did you hear...Phil, the groundhog, saw his shadow this morning? All I've got to say about it is that it better snow if winter is going to be sticking around another six weeks. As in feet of fluffy, white goodness. Only time will tell, I do suppose.

I didn't take as many photos as I thought over the weekend, but I did take a lot of food pictures. So I thought I would share our recipe for cheesy twice baked potatoes today. Because we made so many we'll be eating on them for the remainder of the week. Can you guess what my lunch is??

Husband and I love to be in the kitchen cooking together. There's really no exception to this. We divvy up the recipe to-do's and get to work, talking while doing so.

  •  What You'll Need
    • 20 small to medium potatoes
    • 1 lb bacon
    • 6 green onions
    • 3/4 cup skim milk
    • 2 cups low-fat cheddar cheese
    • 2 1/2 cups sour cream
    • 2 sticks of butter
    • Salt to taste
    • Pepper to taste

  • What You'll Do
    • Thoroughly wash all of the potatoes. Using a fork, prick the potatoes on all sides. Then coat them in canola oil. Line all the potatoes on a baking sheet, and sprinkle with kosher salt (regular salt will do as well). Cook at 400° for an hour.
    • While the potatoes are cooking, set the butter out in a bowl to soften.
    • Once the potatoes have cooked, slice them down the middle, length-wise. Using a hand towel to hold the steaming hot potato half, begin scooping out the middle. Be gentle so you don't mess the skin up. We used grapefruit spoons to scoop the middle out. A melon baller or regular spoon will work as well. And you can leave a little bit of potato to help the skin hold its structure.
    • Turn the oven down to 350°.
    • Add all of the potato contents to the bowl with the butter. Then add the sour cream, bacon, and onions. Stir well. Once you have it fairly well combined, add the milk slowly. 
    • Stir until all the milk is mixed in. Next add 1 cup of the cheddar cheese. Then salt and pepper to taste.
    • Once you reached the desired taste, begin scooping the mixed potatoes back into the skins. I prefer heaping them in. Sprinkle with remaining cheese, and stick back in the oven for 20 minutes. 

**This serves a large group, so half the recipe for a smaller gathering or family dinner.
**The recipe is based on some of the potato skins being unusable, exactly two skins. The whipped potatoes from 20 potatoes, fit perfectly into 38 halves.  

 And there you have it, a simple recipe perfect for a large crowd or just for family dinner! They seemed to be a hit too!

I hope you and yours had a fabulous weekend! Come back Wednesday for my new favorite DIY!! And if you're a blogger, remember that we'll be linking up for the Every Girl Link-Up on Thursday to share our Valentine's touches around the house!!