Twice Baked Potatoes

Ingredients:
7 medium sized or 4 large russet potatoes
2 cups cheddar cheese
1 cup sour cream
4 slices of bacon
salt
pepper
garlic powder
parsley

Directions:
Preheat the oven to 400 degrees.

Wrap each potato in aluminum foil and bake in the oven for 45-60 minutes or until tender.  While the potatoes are baking, cook the bacon on a sheet pan for 8 minutes in the oven or until crispy.  Drain the fat and pat with paper towels.  Then chop up into tiny pieces.  Place in a large bowl with the sour cream, salt, pepper, garlic powder, parsley, and 1 1/2 cups of cheddar cheese.  Mix together and set aside.

Once the potatoes are out of the oven, allow them to cool until they can be handled.  Slice each in half and scoop out the middle into the mixture in the bowl leaving a 1/2 inch of the potato flesh inside the skin.  Place the empty skins on a baking sheet and sprinkle the inside with a little salt.  Using a fork, mash the potato with the sour cream and cheese mixture and stir together.  Fill each potato with the mixture and top with remaining 1/2 cup of cheese.  Bake in the oven for another 10 minutes or until the cheese is melted.  Serve and enjoy!

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Broccoli Cheddar Soup

Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli, cut into flourets
1 cup carrots, shredded
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese

Directions:

Heat a large pot on medium, low heat.  Melt the 1 tablespoons of butter.  Toss in the chopped onion and saute. Put in the 1/4 cup butter and melt on low.  Toss in the flour and whisk together until it thickens for 3-5 minutes. Stir constantly and slowly add the half-and-half.  Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli and carrots to the pot. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now.  Keep over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve warm. 

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