As always, Enjoy!
Cheesy Twice-Baked Potatoes
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/2 cup sour cream
2 scallion, finely chopped separate the whites from the greens
Freshly grated nutmeg, optional
1 1/2 cup shredded sharp cheddar (I use white cheddar is mo-betta) haha
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, Cut the top of the potatoes to make a canoe-like shape. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along the butter and sour cream and all but a little of the cheese . Stir in the white part of the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper with the olive oil either with a brush or your hands. Refill the shells with the potato mixture mounding it slightly. I have found it is easier to sometimes put in a ziploc bag and cut the end out rather than possibly taking forever and damaging the skin. Sprinkle the remaining cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.Sprinkle with greens of scallions or chives if you rather.
Lemon Prosciutto Asparagus
dash of sugar to offset the sting of the lemon
You make a basic vinaigrette and toss the asparagus in about half of the mixture making sure it isnt soaked.
Grill the asparagus AND the prosciutto.
I had never thought of grilling prosciutto before and it was delicious.
When the asparagus is done you toss it with the remaining vinaigrette, chop the prosciutto and sprinkle that on top.
And let me tell you what YUM-O I got this picture right before all the rest was snagged... sorry for its roughness!