Twice baked Tex-Mex potatoes (recipe in the comments)
Corn and pimento salad
Green salad with salsa verde dressing
Peanut butter cookies
We LOVE our salmon stuff potatoes, so when saw this recipe I thought, "We have to try this!". It turned out a bit bland, but the additions we made were amazing. This is going to be a regular in the repertoire. The two sides were great with it too, though you could do one or the other and have plenty of food. The corn salad is very simple (1 1/4 cup corn kernels (defrosted, if necessary) + 1 2 oz jar chopped pimentos (drained) + 1 t oil, 2 t red wine vinegar, and cumin, salt, and cayenne to taste) and a great, colorful addition.
Chopping: Potatoes, scallions
Time: 1 hour to bake, 30 minutes to finish
Make ahead: I bet these will re-heat well
"Another fantastic twice baked potato."
The kid report:
He ate an whole potato (yes, two halves!). Woah.