Cheesy Chicken, Twice Baked Potatoes and E-Z Salad
We had the Cheesy Chicken from this week's meal plan last night. We all enjoyed it. This was the first time I had cooked this dish. Aunt Jean has made it for us several times and gave me the recipe. I cut the butter back to 1/2 a stick.
While we were in Destin, we ate at Pompano Joe's. It has an absolutely beautiful view of the Gulf. This restaurant draws a big crowd, and apparently, there is pretty much always a wait. Our food was good. To borrow a thought from Rick Bragg, a favorite Southern author and Pulitzer Prize winner, Pompano Joe's is good seafood along the same line of Cracker Barrel being good Southern cooking. Both are pretty good, when you haven't had the "real thing" in a while.
One of the favorite things on my plate was the twice baked potato. Here's a recipe I used for Twice Baked Potatoes last night. Baked potatoes, or twice baked potatoes, are a good choice with this chicken dish, as it has to cook for over an hour. Just slide the potatoes in alongside the casserole dish of chicken. You can delete almost any of the ingredients to suit your taste. I didn't add the bacon or onions last night, since both were in the salad. I sprinkled ours with paprika instead of the suggested toppings, as this meal was already heavy with cheese. I usually only cook two potatoes and serve each person one of the stuffed halves. A whole twice-baked potato and a salad makes a really good meal.
Oh, an ice creme scoop makes quick work of removing the potato flesh from the skin.
1/4 cup olive oil
salt and pepper to taste
4 large baking potatoes
8 slices bacon, (for ease and speed, use pre-cooked)
1 cup sour cream
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
Preheat oven to 400 degrees.
In a small bowl combine oil, salt and pepper. Prick each potato about four times with a fork.
Rub potato skins with oil mixture.
Bake potatoes (do not wrap in foil) in preheated oven for 50 to 60, or until soft.
Meanwhile, if not using pre-cooked bacon, place bacon in a large, deep skillet. Cook
over medium high heat until crispy. Drain, crumble and set aside. If using pre-cooked
bacon, follow directions on package for cooking crispy bacon; crumble bacon after
When potatoes are done, allow them to cool for about 10 minutes. Slice potatoes in
half lengthwise and scoop the flesh into a large bowl; save skins.
To the potato flesh add sour cream, egg (is using) milk, butter, salt, pepper, 1/2 cup
cheese and 1/2 the green onions. Combine all ingredients well. Use a mixer, if you
Spoon the mixture into the potato skins, and top each with remaining cheese, green
onions and bacon.
Bake for another 15 minutes.
This salad is another recipe of my friend, Julie R. I have made it many times over the years! Julie is a great cook! When she shares a recipe, you know it's going to be delicious!!
About ½ head lettuce
1 medium chopped tomato
1 cup shredded cheddar cheese
½ to ¾ cup of mayonnaise (To save calories, I use about 2 T. "real" mayo, plus 2 T. light mayo)
½ cup cooked English peas (optional)
½ cup chopped red onions (I added this. It’s optional.)
10 slices bacon, cooked and crumbled (I use 8 slices pre-cooked.)
Salt and pepper to taste
Don’t mix together until you are ready to eat, or it will be soggy.