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Bad Poster, Bad Goal Keeper

So I'm a bad blogger. Let's just get that out into the open. It is what it is, let's not make something more out of it, We'll move on together.

I'm also bad at keeping my goal. Let's move on.

Well a few weeks ago I made chicken with corn and potatoes. It was ok. I liked the chicken ok... I honestly wouldn't recommend it so I won't even bother to post the recipe. I'm assuming that everyone knows how to boil corn. The real season I made corn though was I bought these super cute corn holder things.

How cute are those? I had to show them off. I have a similar reason for desert. But who really needs a reason to make red velvet cupcakes with cream cheese frosting?

How yummy do those look? Those are just a standard box with cream cheese frosting. I always whip my frosting though, it makes it creamier to me. This is the reason I made red velvet cupcakes.

A Wilson frosting knife. Sounds lowly but it's not! I've never had one before so I was more than excited to try it out.
But back to the recipe for this week, or last week, or however many weeks back. I made what I call Loaded Stuffed Potatoes. Now these are not fancy or complicated. They're actually quite simple.

Loaded Stuff Potatoes
3 Large Potatoes
1/4 cup Butter
1/2 cup Sour Cream
1 tsp Salt
1/2 tsp white pepper (I just happened to have this but I'm sure that regular pepper would work too)
1 cup shredded cheese (I cooked with the assumption that you can't have too much cheese so use this as a starting point)
Paprika (Just use this to garnish the potato)

1. Scrub and pierce the potatoes. Bake at 400F for about an hour or until they are easy to dent. Set them aside for a while. You need to have them cool enough to handle. Or if you're as impatient as me you can throw them in the frig for about 15 minutes.
2. Scoop out all the middle of the potatoes and set in a bowl. Make sure to leave a shell for when you put the stuff back in.
3. Mash the potato pulp and add the remaining ingredients. Mix them together and put it back into the potato shells.
4. Put your loaded potatoes on a baking sheet. Melt your butter and pour it on top of the potatoes. Sprinkle the paprika if you want, I did. Back them for 20 minutes at 375F.

This is what you'll end up with.



Put them in the fridge when you're done and have them for lunch the next day. Brian said they were just as good reheated.


I have to leave you with one last picture. I bought daisy's at the store and they are so pretty!!



Well, TTFN!

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