Julien's Journal May 2016 (Volume 41, Number 5) | Page 62

AT YOUR TABLE handle them with a towel. Lower oven to 375 degrees F. Once potatoes are able to be handled, carefully cut potatoes in half lengthwise and scrape out the insides, being careful to keep the shell intact, as they are our bowls. Add the potato “meat” into the bowl with the butter, sour cream, and bacon and mash well. Add the shredded cheese, splash of milk (for creaminess) ,and salt and pepper to taste. Stir in green onions. by Angela and Carolyn Linton-Canfield Fill each shell with the potato mixture and top with extra cheese and pop back into the oven until the cheese is melted and the potatoes are heated through, about 15-20 minutes more. Remove from oven and serve with your favorite grilled meat. Makes four servings. Lemon rosemary chicken with green beans and baby red potatoes Heat oven to 400 degrees F. Lay chicken legs and thighs out and season well with salt and pepper. Mix first six ingredients and set aside. In a roasting pan placed over two burners on the stove, heat three tablespoons olive oil until shimmering. Place chicken, skin side down, into pan. Add the potatoes and cook until chicken is nice and brown, about eight to ten minutes. Turn chicken over and place the rosemary sprigs into pan and pour the lemon mixture over the chicken. Move roasting pan to oven and bake about 40 minutes, or until chicken is cooked through. Meanwhile, steam off the green beans and season to taste. When the chicken is ready, remove from oven and place on a plate with the green beans, finishing with the pan sauce. Makes four servings. TWICE-BAKED POTATO Now that grilling season is in full swing, everybody loves a good steak on the grill. What is more classic than a twice-baked potato with your grilled ribeye? This recipe gives you the “Supper Club” feel right in your own back yard. 2 large baking potatoes, such as russets, washed 3 tbs. of salted butter 1/4 cup chopped bacon 1/4 cup sour cream 1/4 cup shredded cheddar or jack cheese, plus 58  ❖  Julien’s Journal ❖ May 2016 more for topping Splash of whole milk Salt and pepper to taste 1 green onion chopped Preheat oven to 400 degrees F. Place washed potato on a backing sheet and rub with a tablespoon of butter. Place in oven and bake until easily pierced with knife, about 1 hour. While potatoes are baking, add remaining butter, sour cream, and bacon into a bowl. When potatoes are done, remove from oven and set aside to cool until you can Twice-baked potato MIXED BERRY FOOL Everyone loves something sweet to finish off their meal, and this is one of our favorite desserts. It is light and airy, yet full of sweet juicy berries and whipped cream. It doesn’t take long to make and is a real crowd pleaser. This dessert can be spooned into a bowl or layered into a wine glass for a fancier presentation.