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.