Twice Baked Harvest Potatoes

While I was at home last weekend, I got spend a day “bonding” with my sister. We don’t typically get a day just the two of us, especially not one where we get along & actually enjoy one another’s company. But we did & I whipped us a quick hearty lunch. She loves it when I cook for her & I love to cook at home where there is a dishwasher & a real oven (quite unlike my dorm room). So I grabbed what I could find in the pantry & made twice baked potatoes. Not the cheesy, chives, & bacon kind either. A much more sophisticated version was prepared. I’ll just have to show you!

First get 2 potatoes baking.There just happened to be a pan with bacon grease left in it lying around the kitchen. So I rolled the potatoes around in that a little bit & sprinkled some salt on them. Rubbing them with olive oil or butter will do the same.

Round up 1/4 c. sour cream, 1 medium apple diced, half an onion diced, 1/2 stick butter + 2 T, 1/8 t ground nutmeg, 2 oz. shredded parmesan cheese, & 1 T fresh chopped rosemary.

Sautee half an onion in 2 T melted butter.

Add the diced apple to the onion.

Continue to cook until apple-onion mixture is soft.

Once the potatoes have cooled, slice them in half, lengthwise.

Carefully scoop out the insides and add the butter.

Mash it all together!

Stir in all the remaining ingredients, except the parmesan.

Fold in the cooled apple & onions.

Finally, re-stuff the potatoes! Then top with shredded parmesan & bake at 400 degrees till cheese has melted.

*I added cracker crumbs to the topping at the last minute-good choice!

They were sooooo yummy! You better try it for yourself!

So today I am thankful for potatoes! They make my heart sing in any fashion. What are you thankful for today?



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