Twice Baked Potatoes

  • Large russet potatoes (or any other larger potato with a thick skin)
  • Sour Cream
  • Milk
  • Butter
  • Chives or green onions, finely chopped
  • Shredded cheddar cheese
  • Salt & Pepper
  • Paprika (optional)


  1. Thoroughly clean the outside of the potatoes.
  2. In the oven (or microwave), bake the potatoes until soft in the middle (35-45 minutes, depending on size, or 5-8 minutes in the microwave).
  3. Let cool until the potatoes are cool enough to handle with your hands. Cut each potato in half and scoop out the inside into a medium sized bowl, trying not to tear the skin. Place skins aside. Repeat for all the potatoes.
  4. In the bowl with the potato insides, add other ingredients (sour cream, milk, cheese, chives and salt and pepper) to taste. Mix thoroughly.
  5. Fill each potato skin with the potato mixture that you just made. If they are heaping out a little, it's ok. Sprinkle with paprika and place in a large glass pan.
  6. Bake at 350 degrees for 15-30 minutes, or until the cheese is melted and the tops are slightly crispy.

Pork Adobo WITH PICTURES!!!!


So this recipe is totally the same as the chicken one, cept I used pork baby back ribs. It smelled really good in the house, like some kind of tasty sausage.

1- very large pack baby back ribs
3/4 cup soy sauce
1/2 cup white wine vinegar
2 cups water
1 whole head garlic chopped
2 bay leaves
olive oil

In a dutch oven (or large pot) coat bottom with olive oil. Brown ribs on both sides until slightly golden. Add everything else to pot, cover and simmer for about 25 minutes. If you want your ribs softer and falling off the bone continue to boil until

How it looks while boiling in the pot (this is my dutch oven it is a Les Crueset, they are sooo expensive but damn they cook a good meal)

How it looks after husband gets a hold of it (see he pours the juice over the rice)

This is how just the ribs look when they are done. Then he poured the sauce on em, stuck a lid on and took em to go for lunch!