stuffed potatoes

Nov 16, 2015

Something inside my mom-heart has woken up recently and I have been trying to prepare food for my family more frequently. I want my children to eat food I make for them, to feel my love for them in the food I feed them. Unfortunately this awakening has happened at the same time my wrist and forearm are terribly sore from my faceplant on October 30. So, we have some funny moments where I try to do things with my left hand and food flies across the kitchen. Or I spill things – yes, even more than usual – when I try to pour with my left hand. We have discovered it is basically just there to make me look normal as it is nearly non-functional for any cooking or writing activities.

Tonight I made one of our favorite dishes from long, long ago when I used to cook everything from scratch and did so on a regular basis. When Annesley saw what was for dinner, she didn’t even remember eating these before so it must have been awhile ago when I was making these on a regular basis!

Stuffed Potatoes

• 5 Large Baked Potatoes
• 1 C. Plain Yogurt (can substitute sour cream)
• 1 C. Shredded Cheddar Cheese
• 3 T. Butter
• 2 T. Milk
• 2 T. Finely Minced Onion
• 1/2 tsp. Salt
• Dash of Pepper
• 1/2 C. chopped cooked bacon (I’ve never put it in and it is super delicious without it.)

Slice potatoes in half lengthwise. Scoop out centers, reserving shells. Beat potatoes with yogurt cheese, butter, milk, onion, seasonings, and bacon. Stuff shells. Place on baking sheet. Bake at 400 degrees for 15 minutes. Garnish with paprika and/or parsley (although I have never put either one on).

From Whole Foods For The Whole Family by La Leche League International

My arm is done functioning for the night. Cutting and scooping out and stirring and scooping back in were super painful, but worth it for the squeals of delight from our kiddos and the smiles my sweetie gave me when he saw what I had made.