Twice Baked Potatoes

Ingredients

• 4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
• 2 to 4 tablespoons unsalted butter
• 1/3 cup sour cream
• 1 scallion, finely chopped
• Freshly grated nutmeg, optional
• 1/2 cup shredded sharp cheddar
• Kosher salt and freshly ground black pepper

Directions

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 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.

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

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Twice Baked Potatoes

Sugarless Cake

Sugarless Cake Ingredients

1 c. dates, chopped
1 c. prunes, chopped
1 c. raisins
1 c. cold water
1 stick margarine, melted
2 eggs
1 tsp. baking soda
1/4 tsp. salt
1 c. plain flour
1 c. nuts, chopped
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla

Sugarless Cake Preparation

Boil dates and prunes in the one cup of water for 3 minutes; add margarine and raisins and let cool. Mix flour, soda, salt, eggs, nuts, spices and vanilla. Add to fruit mixture. Stir to blend. Pour into baking dish. Bake at 350 degrees for 25 to 30 minutes.

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Three-Cheese Macaroni

Ingredients

• 1 large egg
• 1 12-ounce can evaporated whole milk
• Pinch of cayenne pepper
• Pinch of freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)
• 1/2 cup grated sharp cheddar cheese (2 ounces)
• 1/4 cup grated parmesan cheese (1 ounce)
• 1/2 head cauliflower, cut into small florets (4 cups)
• 4 cups medium pasta shells (9 ounces)

Directions

Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.

Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.

Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.

Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.

Per serving (about 1 1/3 cups): Calories 403; Fat 17 g (Saturated 10 g); Cholesterol 85 mg; Sodium 517 mg; Carbohydrate 41 g; Fiber 2 g; Protein 20 g

Photograph by Kate Mathis

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Macaroni and Cheese