Like most of the world right now, I’m self quarantined and honestly, it doesn’t bother me, aside from losing pay, I’m happy to be home. I wish it was under better conditions, of course, but it does force us to reconnect with our home and family. While we are social distancing ourselves, it’s social media that has shown us, that were not alone and that we can handle this! I’ve seen so many teach their kids how to cook and sew, folks are packing up the kids and taking to the back roads for adventure, groups are forming to help their neighbors and one group on Facebook has formed to share home cooking recipes, to get us through this trying time.
They call the group, The Quarantined Kitchen, I got a invite and quickly took it. Here, so many from all over the world are sharing what they are cooking and baking while stuck at home. Simple, thrifty meals to get us by, homemade bread and sauce. It’s truly amazing how people are coming together, sharing ideas and ways to survive this alone time. I’ll be one of them, preparing thrifty meals in case we can’t get to the store. If my Mum can make it through the war in England, living on rations, surely I can get us through this historic event.
Potatoes are a staple in my pantry, and I plan to grow some soon, this recipe for Twice Baked Red Potatoes from the group caught me eye, it was the cheese, does it every time! It’s easy, can be changed up in many ways and if you back a extra batch, freeze for later, it’s a win! While were making history, we might as well make dinner, right! Stay well and safe, now get cooking!
Twice Baked Red Potatoes
6 large red potatoes
1/2 c. milk
1/2 c. plain yogurt or sour cream
3 Tbsp. butter
1 1/2 t. dried parsley flakes
1 1/2 t. garlic herb seasoning blend
1/2 t. pepper
1 c. Monterrey Jack cheese, shredded
Preheat oven to 350. Scrub potatoes, pierce each several times with a fork. Microwave uncovered on high for about 10-12 minutes, turning once. When potatoes are cool enough to handle, cut each lengthwise in half. Scoop out pulp leaving 1/4 in thick shells. Mash pulp with all ingredients except cheese. Spoon into potato shells, top with cheese and bake again for 30 mins.