Potatoes and Birds

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.ScarletT5102013dScarletT5102013e

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.



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