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Easter Dinner Series: Spring Salad + Twice Baked Potatos

Category: Vegetarian, Potatoes, Salads, Lunch/Snacks, Dinner Party

 Ingredients List

  • Spring Salad:
  • 1 Bag of Spinach, rinsed and dried
  • 1 handful of Dried Cranberries (or more to taste)
  • 2-3 Tbs. Toasted Slivered Almonds
  • 1 Orange cut into sections
  • 4 slices Cook Crumbled Bacon
  • Cheese of Choice (Motzerella, or Crumbled Feta)
  • Balsamic Vinegarette Dressing
  • Twice Baked Potatoes:
  • 4 Large Baking Potatoes
  • 1/4 to 1/2 cup of Milk (I usually use whole)
  • 1/4 tsp. Salt
  • 1/4 cup of Butter
  • 3 Slices of Bacon, cooked and crumbled
  • 1 Cup of Sharp Cheddar Cheese, plus more for garnish
  • 1 Tbs. Green Onions


Preheat Oven to 375.
Wash Potatoes, puncture each potatoe with fork a few times to release steam.

Bake potatoes at 375 degrees for about 1 hour or when tender when poked through with a fork. Carefully slice potatoes in half lengthwise and let cool. Turn oven up to 400 degrees.

When cool enough, spoon out center and place in a large bowl. Leave a little potatoe around the rim so that the skins don”™t sink and fall inwarrd.

Add softened butter, milk, and salt. Beat with electric mixer until whipped and potatoes are creamy and smooth. I love my Kitchen Aid mixure for this! Stir in green onions, cheese, and bacon. With a large spoon, fill potatoe skins really full.

Place potatoes on a shallow baking tray and sprinkle with remaining cheese. Place in oven and heat for another 15-20 mintues until heated through and cheese has melted.

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