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6 OUR YUCAIPA | AUGUST 2015 Twice Baked Potatoes 8 medium sized russet potatoes 2 sticks of butter sliced 1 cup bacon bits (fresh or packaged) 1 cup sour cream seasoned Salt grated cheese black pepper green onion chopped Wash and place potatoes on baking sheet. Bake at 400 degrees for one hour fifteen minutes. Slice sticks of butter into pats and place in large mixing bowl. Add one cup of bacon bits, one cup of sour cream. When potatoes are finished baking, remove carefully and slice each in half lengthwise. With a large spoon scrape out the insides of the potatoes into the bowl. Be careful not to tear the shell. Lay the hollowed out potato shells on a cookie sheet. Use a potato masher or blender to mix potato and ingredients together. After everything is mixed, add ¼ tsp seasoned salt. You can always add more later if needed. Now add 1 cup of grated cheese and mix well. Add pepper to your liking. Mix well. Now is the time to stuff the potato shells. I like to add green onion to mine at this point. Once shells are filled, add a little bit more grated cheese on top. Put them back in the oven and bake 15 to 20 minutes at 350 degrees. Oven Baked Parmesan Seasoned Fries 1 pound of medium russet potatoes 1 ½ tbsp. of extra virgin olive oil ¼ tsp dried Thyme ¼ tsp dried Oregano 1/8 tsp dried rosemary ¼ tsp of garlic powder ¼ tsp of Old Bay seasoning 2tbsp. Parmesan grated cheese (I add a little more because I like cheese) Preheat oven to 425 degrees. Wash and cut potatoes into 1/8ths. Line a cookie sheet with foil and I spray it lightly with non-stick cooking spray. Place all potatoes into a gallon size freezer bag. Add olive oil, parmesan cheese and all the spices into the bag. Seal bag and shake or I just use my hand (clean of course) in the bag and mix it up real good so that all potatoes are evenly coated. Once thoroughly coated dump onto cookie sheet in a single layer. Bake 30-45 minutes or until tender and crispy on the outside. I flip mine halfway through baking time. Loaded Baked Potato Salad One 5 pound bag medium Russet potatoes 1 cup sour cream ½ cup mayonnaise 1 package of bacon, cooked and crumbled 1 small onion, chopped chives, to taste 1 ½ cups shredded cheese salt and pepper to taste Wash potatoes, poke holes in them and bake at 350 degrees for one hour. Cool and cut potatoes into bite sized chunks. Put in a separate bowl and once they are cooled enough, put them in fridge to complete cooling. Mix mayo and sour cream together in a bowl. Add potatoes, onions, chives, and cheese. Salt and pepper to taste. Once it is all mixed top with extra shredded cheese, bacon, and chives. Recipes by Stacey Parr Haters Gonna Hate, Potatoes Gonna Potate

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