Wonderful Recipes

I'm a sucker for a good recipe.  I always check the latest recipes on Allrecipes.com, my all time favorite site along, with a few others Better Homes & Gardens, Epicurious, Martha Stewart, Rachael Ray to name a few.  But I love Allrecipes! 

Well it's no surprise that if you date a hunter than you probably also have to eat the food that's brought back.  Needless to say, I eat some strange things every now and then but I love it. 

But really can I just get a piece of chicken? Please?! I've been on a anti-red meat protest at our house going on a month or so but the darn things keep finding there way onto my plate.  Most recently was Muskox it's a native animal from Alaska or was until it ended up being dinner.  

The strange things I eat on a daily basis probably would scare all of you. because really who has actually heard of a Muskox? Not me.. In fact I just Googled it to see what it was, which I don't recommend I just try to not think about what I'm eating half the time or I just have them tell me later.  But I'm pretty good about trying new things or food to be exact.  If you knew me 5 years ago you would have never guessed I would be eating all the strange things I do.

Well to continue on my story, being that I have to eat a lot of steak varieties I found some pretty good side dishes to have with them.  So here is my most recent adventure in

Twice Baked Potatoes

 It was my first time with Twice Baked Potatoes but they will definitely be on my list of recipes from here out!

Ingredients

• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese, divided
• 8 green onions, sliced, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes.  

Highly recommended!

 It was so yummy I had one for lunch by itself the next two days. I used Turkey Bacon instead of real bacon.

 I'm looking forward to next week where I'll bust out my crock pot and make Corned Beef Hash & Cabbage for St. Patrick's Day!