As you know, I’ve been praying for some warm, sunshiney days since, oh, last October. So I was grateful, truly I was, to get one yesterday. And I hate to complain, but, to put it bluntly, WTF? Two nice days in a row would be too much to ask? Is there some ritual I neglected to perform? You wanted a sacrifice, perhaps?
I fertilized and turned over three of my six garden beds yesterday. I hoped to do more today, but that gray, gray sky and chilly wind is threatening a deluge the moment I step outside. My kids are excited about gardening this year. Can’t you make the sun shine, for the girls?
What Little Bit most wants to grow is potatoes. That’s because she loves this twice-baked potato dish so very much. She figures if she grows her own, she’ll get twice-baked potatoes more often. If I post my recipe, will you make it sunny? Let me know.
LITTLE BIT’S TWICE-BAKED POTATOES
4 large baking potatoes
1 package (3 oz) cream cheese
1 tsp minced chives
3 Tbs butter
1/2 cup grated parmesan
2 Tbs sour cream
1/2 tsp salt
pepper to taste
- Scrub potatoes very well, especially if you like to eat the skin. Grease them lightly.
- Pierce with a fork two or three times, or five or six times if you like.
- Bake in a 400 degree oven for one hour.
- Split potatoes lengthwise and scoop flesh into mixing bowl.
- Set skins on baking tray.
- Mix potato flesh with cream cheese, chives, butter, parmesan, sour cream, salt and pepper. I recommend using a stand mixer…when I did it with a handheld it sprayed potato goop everywhere.
- Add egg and beat well.
- Fill potato shells with potato goop.
- Sprinkle paprika on top
- Put back in 400 degree oven for 5-10 minutes. Okay, call it 8 minutes.
- Switch oven to broil and give it another few minutes, until the tops are slightly brown.
- Serve to ecstatic, starch-loving children.