I picked up a couple of really nice big baking potatoes yesterday. I was
simply going to bake one of them today and reserve the other for another
time. Then this morning I saw TFM's photo on alt.binaries.food of the
twice-baked potato kili made. Okay, twice baked is the way I'm gonna go.

I'm one of those who likes to rub the potato skin with oil or butter and
sprinkle with salt. I really don't like baked potatoes wrapped in foil; I
eat the skins and they come out nice and crispy this way.

I don't have sour cream so after I scoop out the innards (that's a technical
term!) I'll just be stirring in butter, salt, pepper, shredded grueyere
cheese and bacon bits. (Not Bac-O's textured soy protein.) I'll use my
stick blender to mix it all together then spoon it back in the potato shell.
Then it goes back into the hot oven until everything is nice and melty and
lightly toasty on top.

I've been invited to a small cookout tomorrow and was asked to bring a
side-dish. I asked if scalloped potatoes with some diced ham would be okay.
The answer was a resounding YES! I'll prepare a double-batch of the
potatoes and I have a rectangular tin-foil pan the perfect size for this.
No need to worry about bringing home a baking dish to wash.

Scalloped Potatoes (from the 1950 Betty Crocker Picture Cook Book)

Place a layer of thin raw potato slices (about 6 white potatoes) in a
greased casserole dish or baking pan. Sprinkle with (combined) 1 Tbs.
flour, salt & pepper. Dot with butter. Continue, making 3 layers. Pour in
milk to barely cover. Bake at 350F until tender (1 hour).

This is a basic recipe and I usually add some minced onion. Also a little
sweet paprika and dried parsley flakes just to give it a little colour.
I'll be doubling the recipe and adding a couple of cups of diced cubed ham.
I'll bake it at home, cover it with foil, drive over and keep it warm in the
oven (I've already cleared this).

The hosts are grilling chicken. Another guest is bringing cole slaw (which
I don't care for) and someone else is bringing a layered bean salad thing.
One of the guys offered to bring some of those little French rolls, the ones
that heat up to be all nice and crispy. There will be a tossed salad.
Plenty of wine and beer, although I'm going to spring for a bottle of wine
to take along, too.

Should be a nice time and the weather is perfect since the nasty storms we
had on Tuesday night. Temps have dropped and it will only be about 82F
tomorrow!

Jill