This recipe should come with a disclaimer: if you are on a diet right now please immediately close this window and don’t read any further — I can’t be responsible for what you do next after you’ve seen this recipe! At our annual friendsgiving celebration this past weekend I decided to test a fresh spin on scalloped potatoes and they were a hit. I heard lots of mmmms, and ahhhhs, and then a few shrieks when I told my girlfriends that the potatoes were boiled in heavy cream and baked with three cups of cheese in between them. I’m sorry I’m not sorry, but it was worth it. What makes these scalloped potatoes different? I layered in sweet potatoes with traditional yellow potatoes, and gave the dish a distinctive, nutty flavor with a mixture of gruyere and manchego cheeses. Full recipe for the calorie-brave below:Mixed Potato Gratin 1 read more

I have a major back-log of recipes I’ve been meaning to share here, and with the chilly grey weather in Boston this week, a highly caloric comfort food recipe just seemed like the right choice to share. We celebrated my mother-in-law’s birthday in early May and I made a big tray of twice-baked potatoes, loaded to the brim with bacon and cheese-y goodness. They were a crowd-pleaser, which is always a treat when they’re actually so simple to make!

20140504-141733.jpgPreheat oven to 350 degrees. Scrub baking potatoes thoroughly, and use a knife to slice a few holes to let steam out. Pop them in the oven and let them bake for about an hour. While the potatoes are baking, prep your toppings: shred sharp cheddar cheese, chop up scallions and/or chives, and crisp up bacon and chop it into bits.

After the potatoes are done baking, use a sharp knife to slice the top 1/4 inch off the top of the potato horizontally and discard of the skin. Using a spoon (I think a melon-baller works great!), scoop out the inside of the potatoes into a bowl. In the bowl, combine the potatoes with salt, pepper, and sour cream — I used about 1/8 cup of sour cream per potato, you may need a bit more if they’re really big. Mash the combination together to thoroughly combine and then fold in some of the chives, bacon, and cheddar cheese.

Then you’re ready to re-stuff the loaded mashed potato goodness back into the potato skins. You’ve added more to the mixture, so they’ll heap over the edges a bit at this point. Then add more bacon and cheese on top and pop them back in the oven for 5-10 minutes until the cheese is melted; sprinkle with fresh chives before serving.

 
 
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