Recipe of the Week +

If this blog is scattered, I apologize. I'm currently watching Ellen. And Lady Gaga is on. In some sort of spacesuit attire, standing on the piano bench in stilettos and leaned over to actually PLAY the piano. Oddest thing I have ever seen. If you don't believe me, just go here and you can see it for yourself. We-ird! So I'm distracted, just a bit!

Luckily I don't have to be in too sound of a mindframe to simply post a recipe...so here you go.

I took a Rachael Ray recipe and made it even easier--woo-hoo! I made these for a Girl's Night I had at my house a couple of weeks ago, and then again for Anthony and I the other night for dinner (coupled with almond tossed green beans and a small tomato salad for me). It went over well for both crowds, so I'm definitely adding it to the rotation!

Ranch Stuffed Potato Skins

4 Idaho potatoes
Extra virgin olive oil for drizzling
Salt and freshly ground black pepper
1 cup milk
1 packet dry ranch dressing mix (I use Hidden Valley Ranch)
1 cup shredded cheddar cheese

Pre-heat the oven to 425ºF.

Scrub the potatoes of any excess dirt and prick them each several times with a fork. Place them on a baking sheet, drizzle them with olive oil and season with salt and freshly ground black pepper, tossing lightly to coat. Bake the potatoes in the oven until tender, about 45-60 minutes, depending on the size of the potatoes. Remove the baked potatoes from the oven and let cool enough to handle.

While the potatoes are cooling, combine the milk and ranch dressing mix. Season the ranch mixture with salt and freshly ground black pepper and reserve in the refrigerator until the potatoes are ready.

Once the potatoes are cool, cut them in half lengthwise and scoop the insides out into a mixing bowl, leaving a thin layer of flesh still intact on each half. Be sure not to pierce the skin of the potato while doing so.

Add the ranch to the potato and mash lightly to mix everything together. Season with salt and freshly ground black pepper and scoop the filling back into the hollowed out potato shells, dividing it evenly between all eight potato halves.

Place the potato skins back onto a baking sheet and sprinkle the cheese over each of them. Place them back into the oven to melt the cheese, 1-2 minutes.

Bonus: the cardinal couple who was yelling at Emi this afternoon when she ventured onto the back patio. I'm guessing that I will see baby cardinals soon...