Monday, April 20

a better baked tater

No offense intended for the baked potato lovers of the world, but I just don't know why you'd settle for a baked potato when you can do this to them....

Twice Baked Potatoes
2 medium sized potatoes
1/3 c. low fat ricotta
1/2 to 3/4 cup mixed grated cheeses such as Parmesan and Monterrey Jack
seasoning salt
cracked pepper
Clean and cook the potatoes. Give them a few good pokes with a fork and either bake them on 400 for an hour or put them one by one in the microwave on some variation of the Baked Potato setting.

Heat oven to 400. Allow cooked potatoes to cool just enough to handle. Cut each in half lengthwise and carefully scoop flesh in to bowl, leaving a small, even layer on the skins. Place skins on baking sheet. With a fork or hand mixer, combine potato with cheeses and salt and pepper generously to taste. Scoop mixture back into skins and sprinkle with cheese and a pinch of cracked black pepper. Bake about 10 minutes.
The image on the right is before they were subjected to the oven for the second go 'round. The image in the left is obviously just another shot of the completed savoriness in case you missed it the first time.

This is a baked potato done right, in my book. Take everything out (isn't that what you wish you could do to a baked potato in order to mix it up properly?...or is that just me?) Add some creamy cheese. Ample salt. Bake it again to melt it all up to gooey greatness.


  1. YUM! They look so good!

    I love the way you placed the picture of the scones where they are always on the front page. :)

  2. Yummy, Erin! I can't wait to do these for your Grandpa! He will love them! He's such a cheese lover. This is easy, too, Erin! Thanks!

    Love you!