(Writing this post inspired me to change my husband’s blog nickname from “Husband” to “Cowboy”. I just used “Husband” when I started writing because I couldn’t think of anything better. But deep down I always wanted to give him a cool, rugged nickname like “Marlboro Man”, but that was already taken. (: Ironically, when the thought for “Cowboy” popped in my head, I realized, that is what I call him from time to time. These things just take time.
I gave the Pioneer Woman’s Twice-Baked Potatoes a whirl the other night. Going in, I knew it would probably try my patience. The whole baking, then scooping, then mixing and refilling makes me tap my fingers. In the end, it really wasn’t that bad.
Before I could get started I just had to do something about the nutritional value, though. I just couldn’t bring myself to put in the amounts of cheese, butter, and sour cream the recipe calls for. I mean, Cowboy isn’t a real cowboy, and although his job definitely involves physical labor, I didn’t want to be responsible for clogging up his arteries.
After consulting some other twice-baked potato recipes (particularly the one in this book), I hit upon a happy medium, and we were off to the races. After omitting the cheese, green onions, and bacon, from the original recipe, I added a few herbs/spices (dill, paprika, black pepper).
When PW suggests using baking potatoes, you really should, because russets just don’t have the size or skin to withstand all the scooping and re-stuffing:
After mashing everything all together (boy did I miss Cowboy’s arm—he usually does the mashing around here), I re-stuffed those little brown jackets, and they turned out pretty well.