Happy Christmas 2021

 
Christmas card that has a drawing of mistletoe in a decorative vase
 

Mrs.Hudson and I wish all our friends, of any religious faith or of none, a joyous holiday season. May the new year bring you good health and happiness.

 
 
 

Recipe

Twice-Baked Potatoes  

Here is a favourite festive and versatile side dish that goes equally well with roast beef, fowl or pork, It can be made a day ahead and refrigerated.

Serves 4 (but can be doubled).

Ingredients

  • 4 large baking potatoes – scrubbed clean (I use Russet, but Idaho work equally well.)

  • ¼ cup (1/2 stick) unsalted butter at room temperature and cut into pats.

  • ½ cup sour cream – preferably one that isn’t artificially soured

  • ½ cup whole milk or half and half

  • 1 tsp. + 1 Tbs. minced fresh or dried chives 

  • Salt and pepper to taste

  • Paprika and butter dots to garnish (optional)

MODE

  1. Preheat oven to 375F.  Bake potatoes until soft, about one to one and a half hours. Let cool just enough to handle.

  2. With a sharp knife, horizontally cut off the top third of each potato and set aside.

  3. Using a teaspoon carefully scoop out the potato from skins into a large bowl. Scoop off the tops, too. Reserve skins.

  4. Mash potatoes with butter, sour cream, milk and chives. Add salt and pepper to taste.

  5. Gently refill and mound the reserved potato skins with the mixture.

  6. Use a fork to neaten the mounds and leave impressions on them.

  7. If using, sprinkle a pinch of paprika on each stuffed potato. Dot with butter to make the tops a little crisp.

  8. Place on a baking tray. Cover with plastic wrap and refrigerate for a day if preparing them in advance.   

  9. Bake at 325F for half an hour.

 
Wendy Heyman-Marsaw