Wednesday, October 14, 2009


Twice baked Tex-Mex potatoes (recipe in the comments)
Corn and pimento salad
Green salad with salsa verde dressing

Hot tea
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.

Prep Notes
Difficulty: Easy
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.

1 comment:

J said...

Twice Baked Tex-Mex Potatoes – M & J (inspired by Whole Foods)
Serves 4

4 Russet potatoes
¼ cup light sour cream
1 can refried beans, warmed (could try seasoned beans or beans with salsa)
2-4 scallions, chopped
1 ½ t ground cumin
Salt to taste
2-4 T red salsa (may not need with seasoned beans), + more to serve
1 cup shredded sharp cheddar cheese

Preheat oven to 400. Prick potatoes with a fork and bake on the oven rack for 1 hour (or until just tender). Let cool for a bit.

Cut potatoes in half lengthwise. Scoop out all but about a ½” shell of potato “meat” into a medium bowl. Add beans, onions, cumin, and salt. Use a fork to mash to combine. Taste and see if you want salsa in the filling (or more scallions). Scoop bean mixture back into potatoes and place in a 11x 7 baking dish. Sprinkle with cheese. Bake for 15 minutes or until heated through.