Twice Baked Potatoes

My dad loves making these potatoes and since family was coming over for the Superbowl he decided it would be the perfect side dish. These are awesome .. but be warned ... not very healthy. The salty potato skin is awesome. So scrub those potatoes clean and chow down on every last bit because these are sure to be a hit :)

• 4 large russet potatoes, cleaned


• 3 tablespoons butter


• 1/3 cup sour cream


• 6 pieces of bacon, cooked and chopped


• 1/2 cup shredded sharp cheddar


• Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.

Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with the butter and sour cream. Season with salt and pepper to taste. Add bacon and cheese and combine. Season the skins with salt. Refill with potato mixture. Sprinkle extra cheese on top.

Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

Guacamole

I love avocado. period. It is one thing that I could have on just about any type of dish. This recipe is easy ... mash the avocado, add the rest of the ingredients and serve with chips. It's the perfect afternoon snack.

• 3 ripe avocados


• 1 lime, juiced


• 1/2 of an onion, chopped


• 1 tomato, chopped


• 1/2 clove of garlic, minced


• 1 jalapeno, chopped (no seeds)


• 1/4 cup fresh cilantro, finely chopped


• Extra-virgin olive oil


• Kosher salt


• Freshly ground black pepper

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Lightly mash the avocados using a fork, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, add additional seasoning of salt and pepper to taste.

Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown. Refrigerate for at least 1 hour before serving.

Roasted Garlic Mashed Potatoes

I have tasted garlic mashed potatoes at quite a few places and often they are just too garlicy. Many people may think differently, but I don't really like when my side dish completely over-powers everything else on my plate. So this is my roasted garlic mashed potato recipe. Its much more mild on the garlic flavor...don't get me wrong you can still taste it, its just nothing going to leave that after-taste in your mouth til next Tuesday.

• 2 1/2 lbs. russet potatoes


• 2 small bulbs or 1 large bulb of garlic


• 3/4 cup milk


• 1/4 cup butter


• 1/4 cup cream cheese


• salt and pepper to taste

Heat oven to 425F. Cut the top quarter of the garlic bulbs so that the top of each clove is showing. Place into aluminum foil and drizzle with a little olive oil. Close up foil into a little pouch and place on a cookie sheet for about 45 minutes. Carefully remove each clove from the bulb and place into a clean bowl. Using a fork, mash garlic into a paste. Set aside.

Peel potatoes and cut into cubes (they cook much quicker this way). Place them into boiling water and cook until they are fork-tender - somewhere between 10 to 15 minutes depending on heat, size of the cube, etc. Drain from water. Mash potatoes using a potato masher (a fork usually works just as well). Add in milk, butter, cream cheese, salt, and pepper. Blend well until all ingredients are thoroughly incorporated. If slightly too thick for your taste, add a little more milk until potatoes are just like to want them. Stir in roasted garlic. Serve immediately.

Note: The best way to remove cloves from the bulb after roasting is to take an oven mitt and either wrap with saran wrap or a plastic bag and then hold bulb in gloved hand and using a fork in the other pull cloves out. This way your hand does not get burned and the oven mitt stays clean.