Today we had our first ever sighting of a Scarlet Tanager. I’d always wanted to see one but didn’t think there were any around here. I was wrong. It’s been visiting off and on all day and seems interested in our oranges that we set out for the Orioles. Gorgeous bird! I hope he has a mate and sticks around for awhile.
My Mother-in-law gave me a recipe for Twice Baked Potatoes. I tried making them last night but had to make a few revisions. Originally, the mashed potatoes were supposed to go back into the tater skins. Being a bit of a clutz, by the time I was done…. there were no potato skins that survived the scooping. So, I just made it into twice baked pan potatoes with some revisions from the original recipe based on what I had available in my pantry. Turned out wonderfully! Even the kiddos liked it. Rich and very flavorful.
Twice Baked Avocado Pan Potatoes
8-10 small to medium sized potatoes – baked
2 large avocados
8 oz sour cream
3 T. butter – cut into pieces
1 C. shredded Muenster cheese
1 tsp. salt
½ tsp. black pepper
3 T. chopped fresh chives
½ C. shredded Mozzarella cheese
Peel the cooled, baked potatoes and put into a large bowl. Remove avocado ‘meat’ from the peel and mash in the bowl with the potatoes. Stir in sour cream, butter, Muenster cheese, salt, pepper and chives. Spoon into a 9×9” baking dish. Sprinkle the top with the ½ C of Mozzarella cheese. Bake at 350 degrees for 10-15 minutes or until heated through and the cheese is melted on top.