Earning My Wings

Twice-Baked Potatoes

SERVES 8 | PREP 30 minutes | COOK 1 hour

Ingredients

4 baking potatoes 4 tablespoons butter 1 cup sour cream ½ cup whole milk ¾ teaspoon salt ½ teaspoon pepper 1 cup Cheddar cheese, shredded and divided ½ cup chives, divided ½ cup bacon, crisply cooked and chopped (optional)

Directions

Pierce each potato with a fork or knife. Bake at 400 degrees for 45 minutes or until tender. Let cool until easily handled. Cut warm potatoes in halves lengthwise. Scoop out potatoes, leaving skins intact. Mix potatoes with butter, sour cream, milk, salt, pepper, half the cheese, and half the chives. Pile the mixture back into the potato skins. Refrigerate. Before serving, reheat the potatoes at 400 degrees until hot (10 to 20 minutes depending on if they are cold or not). Top with remaining cheese, chives, and (optional) chopped bacon. Heat an additional 5 minutes.

Notes

These can be made ahead of time and kept refrigerated. If refrigerated, increase the reheating time before serving.

Sweet Potato Pie

SERVES 6 | PREP 30 minutes | COOK 45 minutes

Ingredients

3 medium sweet potatoes (about 1 pound) 1 unbaked 9-inch deep-dish pie crust 1½ cups sugar 3 large eggs, beaten ½ cup (1 stick) butter , melted 1 cup whole milk 1 teaspoon vanilla extract

Notes Directions

Bake the sweet potatoes at 350 degrees until tender, about 45 to 60 minutes. Cool and then peel and mash them. Set aside. Thaw or unroll the pie crust into a 9-inch deep-dish pie plate. Using an electric mixer, beat the sweet potatoes, sugar, eggs, butter, milk, and vanilla extract until smooth and creamy. Pour the mixture into the unbaked pie crust. Bake at 375 degrees for 45 minutes.