Twice Baked Potato Casserole
- 4 large baking potatoes (about 3-1/4 pounds)
- 1 tablespoon olive oil
- 3/4 teaspoon salt, divided
- 3/4 teaspoon pepper, divided
- 1/4 cup butter, cubed
- 2/3 cup heavy whipping cream
- 1/4 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 6 bacon strips, cooked and crumbled, divided
- 2 green onions, sliced, divided
- Additional sour cream, optional
- Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake 1 to 1-1/4 hours or until tender. Cool slightly.
- In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm
- When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut 2 potato skin shells into 1-in. pieces; save remaining skins for another use.
- Mash pulp with the remaining salt and pepper. Stir in cheese mixture, half the bacon and 2 tablespoons green onion. Transfer to a greased 1-1/2-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon.
- Bake until heated through and lightly browned, 30-35 minutes. Sprinkle with remaining green onion. If desired, serve with additional sour cream.
Shaved Fennel Salad with Ciabatta Croutons
- 2 cups coarsely torn French Pantry ciabatta bread
- 1/2 cup walnuts
- 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
- Kosher salt
- 3 Tbsp. sherry vinegar or red wine vinegar
- 1 garlic clove, finely grated
- ¼ tsp. crushed red pepper flakes
- 1 fennel bulbs with fronds
- 3/4 cup torn mint leaves
- 1/2 lemon
- 2 oz. Parmesan, shaved
- Preheat oven to 400°F. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at different rates). Drizzle bread with 3 Tbsp. oil; season with salt. Toss, squeezing bread with your hands to help it absorb as much oil as possible, until evenly coated. Bake until walnuts are golden brown and croutons are deeply browned and very crisp, 8–10 minutes for walnuts, 12–15 minutes for croutons. Let cool, then coarsely chop walnuts.
- Meanwhile, combine vinegar, garlic, and red pepper flakes in a medium bowl. Let sit 10 minutes to let garlic mellow and flavor the vinegar.
- Whisk 3 Tbsp. oil into vinegar mixture, then add croutons and chopped walnuts. Season crouton mixture with some salt and toss to coat and let croutons soften slightly; set aside.
- Remove stalks and fronds from fennel bulb. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulb in half and thinly slice on a mandoline (if you have one; if not, practice your knife skills). Add to same bowl along with mint. Zest lemon half over salad, then squeeze in juice. Season with salt and toss to combine.
- Divide reserved crouton mixture among plates and top with half of the Parmesan. Arrange fennel salad over; top with remaining Parmesan and drizzle with oil.
Creamy Red Kale Dip
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, finely chopped
1 bunch red kale, ribs removed, coarsely chopped
8 oz cream cheese, softened
1/2 cup mayonnaise
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon hot sauce
1 cup shredded parmesan
- Heat oven to 425°F. Spray 1 1/2-quart casserole with cooking spray. In 12-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. Add kale; cook 10 to 12 minutes, stirring occasionally, until wilted.
- In large bowl, beat cream cheese, mayonnaise and milk with electric mixer on medium speed until smooth. Add salt, pepper and hot sauce. Stir in kale mixture and 1/2 cup of the Parmesan cheese. Spoon into casserole. Sprinkle with remaining 1/2 cup Parmesan cheese. Bake uncovered 30 to 35 minutes or until golden brown and bubbly. Serve with toasted Ciabatta slices or crackers.