black and gold toes

TWICE BAKED POTATOES

These simple twice-baked potatoes are packed with crispy bacon, gooey melted cheese, and fresh green onions, making them the ultimate side dish for any meal. Quick to prepare and perfect for prepping ahead, they’re a crowd-pleaser every time.

INGREDIENTS

  • 4 russet potatoes
  • Olive oil
  • Salt for sprinkling
  • ⅓ cup sour cream
  • 2 tablespoons butter
  • ½ cup Monterey Jack cheese, finely shredded
  • 1 cup cheddar cheese, finely shredded (reserve ¼ cup for topping)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼–⅓ cup milk
  • 2 slices of crispy bacon, chopped
  • 1 scallion, thinly sliced

INSTRUCTIONS

  • Bake the Potatoes: Preheat your oven to 350°F (175°C). Wash and dry the potatoes thoroughly. Prick each potato 2–3 times with a fork, rub with olive oil, and sprinkle with salt. Place them directly on a baking sheet and bake uncovered for 45–60 minutes, or until they’re soft when gently squeezed. Remove from the oven and let them cool slightly for handling.
  • Prepare the Filling: In a large mixing bowl, combine sour cream, butter, Monterey Jack cheese, ¾ cup of cheddar cheese, garlic powder, onion powder, salt, and pepper. Cut the baked potatoes in half lengthwise and carefully scoop out the flesh, leaving about a ⅓-inch shell intact.
  • Mash and Mix: Add the scooped potato to the bowl with the other ingredients. Use a potato masher to blend everything until smooth, adding just enough milk to reach a creamy consistency.
  • Stuff the Potatoes: Spoon the potato mixture back into the hollowed-out shells. Sprinkle the tops with the reserved cheddar cheese.
  • Bake Again: Increase the oven temperature to 375°F (190°C). Place the stuffed potatoes on a baking sheet and bake for 15–20 minutes, or until the tops are golden and the cheese has melted.
  • Add Toppings: Remove the potatoes from the oven and garnish with chopped bacon and scallions. Serve warm.

TIPS

  • Dry Thoroughly: Make sure to dry the potatoes completely after washing for the best texture.
  • Skip the Foil: Avoid wrapping the potatoes in foil to allow the skins to crisp up nicely.
  • Extra Crispy Shells: For added crispiness, bake the empty potato shells briefly while preparing the filling.
  • Watch Closely: Keep an eye on the stuffed potatoes during the second bake to prevent the filling from spilling over.
  • Customize Toppings: Try adding chives, pickled jalapeños, or extra green onions for variety.

NUTRITION INFORMATION

  • Calories: 220 kcal
  • Carbohydrates: 21 g
  • Protein: 8 g
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Cholesterol: 35 mg
  • Sodium: 242 mg
  • Potassium: 492 mg
  • Fiber: 1 g
  • Sugar: 1 g
  • Vitamin A: 372 IU
  • Vitamin C: 6 mg
  • Calcium: 188 mg
  • Iron: 1 mg

ITALIAN SAUSAGE AND BEAN CASSEROLE

Italian Sausage and Bean Casserole is a delicious, hearty, and comforting one-pan dish that your family will love time and time again. Ready in just 30 minutes on the stovetop, this meal pairs perfectly with crusty bread for soaking up all the flavorful goodness.

INGREDIENTS

  • 2 tablespoons olive oil
  • 8 sweet or spicy Italian sausages
  • 1 cup (128 grams) yellow onion, finely chopped
  • 3 garlic cloves, grated or finely chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons tomato paste
  • 1/2 cup (118 ml) red wine (substitute chicken stock for children)
  • Small pinch red pepper flakes, adjust for desired spiciness
  • 3 cups (24 ounces/700 grams) canned diced tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly grated black pepper
  • 30 ounces (878 grams) canned cannellini or white kidney beans, drained (or dried beans for slow cooker version)

INSTRUCTIONS

Stovetop Method:

  • Heat olive oil in a braising pan or high-sided skillet over medium heat. Brown the sausages for about 3 minutes per side until golden (they don’t need to be fully cooked). Remove the sausages from the pan.
  • In the same pan, add onions (add more oil if necessary) and cook until softened. Stir in garlic and rosemary, cooking for 1 minute—avoid browning. Add tomato paste and red pepper flakes, mixing well. Pour in the wine, stirring to combine and scrape any browned bits from the bottom of the pan.
  • Add the diced tomatoes, salt, and pepper. Cover and simmer for 10 minutes until the tomatoes break down and become saucy.
  • Stir in the beans and nestle the sausages into the mixture. Cover and simmer for an additional 10 minutes.

Slow Cooker Method:

  • Soak dried beans overnight in water. Brown the sausages as described in step 1 of the stovetop method.
  • Transfer everything into the slow cooker, cover, and cook on low for 7 to 8 hours or on high for 4 to 5 hours.

Notes: For the slow cooker version, use dried beans as canned beans will break apart during the long cooking process. Be sure to soak the beans overnight before starting.