Twice-baked potatoes are a favorite of ours. Since my Cuisinart died, though, I have been making an easier variety that I call “smashed potatoes.”
I use four very small Yukon gold potatoes since it’s just the two of us. I bake them in the microwave, and since they are small it takes only a few minutes.
While the potatoes cool enough to handle, I line a baking sheet with parchment. I chop a couple of green onions, cube a quarter cup of butter (or a bit more), get out bacon bits and shaved Parmesan cheese.
After setting the oven to preheat to 400 degrees, I smash each potato as flat as I can (on the parchment covered baking sheet) and top with the prepped ingredients in the order I listed. The potatoes bake a second time for about 20 minutes in that hot oven.
I did this operation early this morning as the weather forecaster is promising 106 degrees today. The potatoes can be eaten for lunch with leftovers stored away for another meal tomorrow.
…these tiny potatoes in last week’s CSA box.
They looked perfect for a stew, and since I also had leeks, carrots, parsley, and celery, I picked up some stew meat at Whole Foods. In looking through the cupboards, I found about a half cup of elbow macaroni and a can of diced tomatoes. Those went into the stew along with the remainder of a bottle of Merlot.
This was Saturday’s dinner:
Our original plans for Saturday, a drive into the foothills to attend a writing/photography seminar, were jettisoned when we came home Friday night to an ailing elderly cat. We decided it best to stay with him. He rallied on Saturday, even going outside for awhile. We know he is not long for this world and are babying him. It depresses me, though, so it’s nice to have good things to eat. I also made a pan of brownies.