Taco Salad with Spicy Ranch

Start by making the spicy ranch for your salad. I did it the easy way and used a ranch packet:
So you need one of these packets
1 cup mayo
1 cup milk (we use lactose free milk, as my hubby is lactose intolerant)
Tapatio, a couple of dashes for an extra kick of spicy
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Add mayo to a bowl
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then add powder from ranch packet to mayo
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then add milk
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then add the hot sauce, the more the spicier
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stir everything together really well
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and chill in fridge while you prep everything for the salad.

So you will need: 2 pounds Extra Lean Ground Beef, 85% Lean (I didn’t get 2 pounds exactly, almost 2 pounds though)
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you will also need taco seasoning, homemade is always better I used this recipe
about 1/4 cup

Grab a large skillet or a cast iron skillet. I used my cast iron skillet. Turn Pan to Medium high heat and add beef to pan
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break the meat up
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then add taco seasoning to beef
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Sprinkle all over the meat
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Cook meat until its completely browned all the way through. Once the meat is cooked all the way through, turn down to low to keep meat warm until you are ready to make your salad.

while the meat is cooking and browning you can prep the rest of the salad. You will need:
Green leaf lettuce
cilantro, washed and chopped up
2-3 tomatoes, chopped
2 avocado, chopped
green onion, chopped
Extra sharp cheddar cheese, freshly grated/shredded
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Start by grating/shredding the cheese
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chop everything up and place in different bowls. You will also need tortilla chips, salsa and grab the dressing you made earlier and put everything out to make your salad
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so to make my salad I placed tortilla chips on a plate and then topped it with the desired amount of beef, lettuce, tomato, cheese, onion, cilantro, avocado, salsa, and dressing
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and there you go Taco Salad with spicy ranch

Recipe

  • Start by making the spicy ranch for your salad. I did it the easy way and used a ranch packet:
  • So you need one of these packets
  • 1 cup mayo
  • 1 cup milk (we use lactose free milk, as my hubby is lactose intolerant)
  • add Tapatio, a couple of dashes for an extra kick of spicy
  • Add mayo to a bowl
  • then add powder from ranch packet to mayo
  • then add milk
  • then add the hot sauce, the more the spicier
  • stir everything together really well
  • and chill in fridge while you prep everything for the salad.
  • So you will need: 2 pounds Extra Lean Ground Beef, 85% Lean (I didn’t get 2 pounds exactly, almost 2 pounds though)
  • you will also need taco seasoning, homemade is always better I used this recipe
  • about 1/4 cup
  • Grab a large skillet or a cast iron skillet. I used my cast iron skillet. Turn Pan to Medium high heat and add beef to pan
  • break the meat up
  • then add taco seasoning to beef
  • Sprinkle over all meat
  • Cook meat until its completely browned all the way through. Once the meat is cooked all the way through, turn down to low until you are ready to make your salad.
  • while the meat is cooking and browning you can prep the rest of the salad. You will need:
  • Green leaf lettuce
  • cilantro, washed and chopped up
  • 2-3 tomatoes, chopped
  • 2 avocado, chopped
  • green onion, chopped
  • Extra sharp cheddar cheese, freshly grated/shredded
  • Start by grating/shredding the cheese
  • chop everything up and place in different bowls and you will also need tortilla chips, salsa and grab the dressing you made earlier and put everything out to make your salad
  • so to make my salad I placed tortilla chips on a plate and then topped it with the desired amount of beef, lettuce, tomato, cheese, onion, cilantro, avocado, salsa, and dressing
  • and there you go Taco Salad with spicy ranch

Pork Stir Fry with Green Onion

Got the recipe from here

1 pound boneless pork chops
2 Tbsp soy sauce
1 tsp sugar
1 tsp corn starch
4 Tbsp peanut oil
5 cloves garlic, minced
8-12 green onions, sliced diagonally into 1 to 2-inch pieces, you can include green and white parts
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1/2 teaspoon sesame oil
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I cut my pork chops into chunks.
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Remove fat, and cube meat into bite size chunks.
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do this until all your pork is chopped up
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Add the soy sauce
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sugar,
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and corn starch
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into a large bowl
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and whisk to combine.
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Add the pork chunks to the bowl
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Mix pork with the marinade and toss to coat completely.
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Set aside and let sit for at least 10 minutes.

Heat the peanut oil in a wok and turn to high heat.
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When the oil is hot (shimmering not smoking) add the garlic and stir-fry for about 15 seconds.
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Then add the pork and stir-fry until the pork changes color, about 5 minutes, stirring constantly.
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Add the green onions and continue to stir-fry for about another couple of minutes
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Turn off the heat and stir in the sesame oil, if using.
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Serve nice and hot over jasmine rice
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Recipe

  • 1 pound boneless pork chops
  • 2 Tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp corn starch
  • 4 Tbsp peanut oil
  • 5 cloves garlic, minced
  • 8-12 green onions, sliced diagonally into 1 to 2-inch pieces, you can include green and white parts
  • 1/2 teaspoon sesame oil
  • I cut my pork chops into chunks.
  • Remove fat, and cube meat into bite size chunks.
  • do this until all your pork is chopped up
  • Add the soy sauce, sugar,and corn starch
  • into a large bowl
  • and whisk to combine.
  • Add the pork chunks to the bowl
  • Mix pork with the marinade and toss to coat completely.
  • Set aside and let sit for at least 10 minutes.
  • Heat the peanut oil in a wok and turn to high heat.
  • When the oil is hot (shimmering not smoking) add the garlic and stir-fry for about 15 seconds.
  • Then add the pork and stir-fry until the pork changes color, about 5 minutes, stirring constantly.
  • Add the green onions and continue to stir-fry for about another couple of minutes
  • Turn off the heat and stir in the sesame oil, if using.
  • Serve nice and hot over jasmine rice

Ty’s Thai Salad

Got the recipe from here

1 head Napa cabbage, chopped in thin strips
1 head red cabbage, chopped in thin strips
1 large cucumber, julienned
One 10-ounce bag shelled edamame, cooked
2 carrots, peeled and grated
2 green onions, finely sliced

Sweet Lime-Cilantro Dressing:
2 cups olive oil
1 1/2 cups finely chopped fresh cilantro
1 cup sugar
2 cloves garlic, minced
Juice of 2 limes
1/2 teaspoon salt
1/2 teaspoon pepper
1 avocado, peeled and finely sliced
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For the salad: In a large bowl, toss the cabbages,
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cucumber,
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edamame,
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carrots
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and green onions.
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For the dressing: In a large blender add the oil,
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cilantro,
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sugar,
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garlic,
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lime juice,
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salt
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and pepper
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blend until smooth.
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I added a boneless, skinless chicken breast, baked, and thinly sliced.
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Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.
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Recipe

  • 1 head Napa cabbage, chopped in thin strips
  • 1 head red cabbage, chopped in thin strips
  • 1 large cucumber, julienned
  • One 10-ounce bag shelled edamame, cooked
  • 2 carrots, peeled and grated
  • 2 green onions, finely sliced
  • Sweet Lime-Cilantro Dressing:
  • 2 cups olive oil
  • 1 1/2 cups finely chopped fresh cilantro
  • 1 cup sugar
  • 2 cloves garlic, minced
  • Juice of 2 limes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 avocado, peeled and finely sliced
  • For the salad: In a large bowl, toss the cabbages, cucumber, edamame, carrots and green onions.
  • For the dressing: In a large blender add the oil, cilantro, sugar, garlic, lime juice, salt and pepper blend until smooth.
  • I added a boneless, skinless chicken breast, baked, and thinly sliced.
  • Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.

One Pan Skillet Stuffed Bell Peppers

Made this for my dad for his Birthday one year.

recipe

olive oil
3 cloves of garlic, minced
2 Red Bell Peppers, chopped
2 Green Bell Peppers, chopped
1 yellow onion, chopped
1 1/2 pounds of extra-lean ground beef
1 28 oz can of whole tomatoes
1 14 oz can of low-sodium chicken broth (I used better than boullion)
1 8 oz can of tomato sauce
1 teaspoon of kosher salt and pepper to taste
1 teaspoon of soy sauce
1 cup of long uncooked, extra long grain rice
1 cup of shredded jack cheese
green onions for garnish
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Start by mincing the garlic, chopping the onion, and bell peppers.

place dutch oven on burner turned to medium heat and coat the bottom of the pan with olive oil and add the onions and saute for about 5 minutes, then add peppers, cook another 5 minutes the add garlic and saute for about a minute.

Once the peppers and onions have started to soften, increase heat to medium high heatand add one pound of extra lean ground beef to the pan.

Season with salt and pepper, to taste

Once the ground beef is cooked,
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add the can of whole tomatoes,
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tomato sauce, and soy sauce.
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Bring the tomato mixture up to a simmer,
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I did my recipe a little different then what the original recipe calls for…

So what I did was grabbed a saucepan and added 2 1/4 cups of water and added in about 2 tablespoons of butter and turn burner to high heat and bring water to a boil and then add in one cup of uncooked white rice. Then I turned the heat down to medium low heat and put a lid on the pan and let the rice cook for about 15 to 20 minutes. Until it absorbs all the water and rice is tender.

When the rice is done, stir it in with the beef and peppers. Sprinkle the cheese on top.
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Cover the pan with the lid to let the cheese melt.

Garnish with green onions.
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Serve nice and hot
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That’s my dad
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Yep, My dad
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Opening his b-day card
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Made his favorite pie, key lime pie
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such a goof! Wonder who I get it from?
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Me and My dad
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Recipe

  • olive oil
  • 3 cloves of garlic, minced
  • 2 Red Bell Peppers, chopped
  • 2 Green Bell Peppers, chopped
  • 1 yellow onion, chopped
  • 1 1/2 pounds of extra-lean ground beef
  • 1 28 oz can of whole tomatoes
  • 1 14 oz can of low-sodium chicken broth (I used better than boullion)
  • 1 8 oz can of tomato sauce
  • 1 teaspoon of kosher salt and pepper to taste
  • 1 teaspoon of soy sauce
  • 1 cup of long uncooked, extra long grain rice
  • 1 cup of shredded jack cheese
  • green onions for garnish
  • Start by mincing the garlic, chopping the onion, and bell peppers.
  • place dutch oven on burner turned to medium heat and coat the bottom of the pan with olive oil and add the onions and saute for about 5 minutes, then add peppers, cook another 5 minutes the add garlic and saute for about a minute.
  • Once the peppers and onions have started to soften, increase heat to medium high heatand add one pound of extra lean ground beef to the pan.
  • Season with salt and pepper, to taste
  • Once the ground beef is cooked,
  • add the can of whole tomatoes,
  • tomato sauce, and soy sauce.
  • Bring the tomato mixture up to a simmer,
  • I did my recipe a little different then what the original recipe calls for…
  • So what I did was grabbed a saucepan and added 2 1/4 cups of water and added in about 2 tablespoons of butter and turn burner to high heat and bring water to a boil and then add in one cup of uncooked white rice. Then I turned the heat down to medium low heat and put a lid on the pan and let the rice cook for about 15 to 20 minutes. Until it absorbs all the water and rice is tender.
  • When the rice is done, stir it in with the beef and peppers. Sprinkle the cheese on top.
  • Cover the pan with the lid to let the cheese melt.
  • Garnish with green onions.
  • Serve nice and hot

Enchilada Rice

Got the recipe from here

1 cup uncooked rice
1 pound lean ground beef
1 yellow onion, chopped
1 red bell peppers, chopped
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 cup plain Greek yogurt
1 28 oz can of green Chile enchilada sauce
1 cup shredded extra sharp cheddar cheese, divided
1 can sliced black olives
1 cup canned black beans, rinsed
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1/2 cup sliced green onions
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Cook rice according to package.

While rice is cooking, brown beef in a large pan
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Once the beef is brown and ground up add onions and bell pepper, cook for another 7-10 minutes
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While onions and bell pepper are cooking stir together Greek yogurt, enchilada sauce,
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1/2 cup shredded cheese,
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black olives
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and black beans.
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When beef is completely browned, add chili powder and cumin
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and stir and cook for a couple of minutes.

Stir in enchilada sauce mixture
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and cooked rice
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and stir and cook until warmed through.
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Season to taste with salt.

Top mixture with remaining 1/2 cup cheddar. Cover skillet and heat until cheese has melted, about 1 minute. Top with green onions and serve.
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Recipe

  • 1 cup uncooked rice
  • 1 pound lean ground beef
  • 1 yellow onion, chopped
  • 1 red bell peppers, chopped
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 cup plain Greek yogurt
  • 1 28 oz can of green Chile enchilada sauce
  • 1 cup shredded extra sharp cheddar cheese, divided
  • 1 can sliced black olives
  • 1 cup canned black beans, rinsed
  • 1/2 cup sliced green onions
  • Cook rice according to package.
  • While rice is cooking, brown beef in a large pan
  • Once the beef is brown and ground up add onions and bell pepper, cook for another 7-10 minutes
  • While onions and bell pepper are cooking stir together Greek yogurt, enchilada sauce,
  • 1/2 cup shredded cheese, black olives and black beans.
  • When beef is completely browned, add chili powder and cumin and stir and cook for a couple of minutes.
  • Stir in enchilada sauce mixture and cooked rice and stir and cook until warmed through.
  • Season to taste with salt.
  • Top mixture with remaining 1/2 cup cheddar. Cover skillet and heat until cheese has melted, about 1 minute. Top with green onions and serve.

German Potato Salad

Got the recipe from here

3 pounds red potatoes
1 pound bacon, chopped
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves
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Place potatoes in a large pot and cover with cold water.
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Boil for about 45 minutes or potatoes are tender. How I make sure they are tender enough is poke a fork into the biggest potato if its not tender then boil until tender.

Drain, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl
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Place a large pan on stove and heat burner to medium high heat. Add the bacon
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and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate.
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Add the onions to the rendered bacon fat and cook until soft,
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about 7 to 8 minutes.

In a bowl or measuring cup add the vinegar and mustard seeds
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then whisk in the canola oil and season, to taste, with salt and pepper.

add bacon and onions to the potatoes
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Then add parsley
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Add the dressing to the potatoes, bacon, and onion and toss gently to coat.
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Then add in the green onions
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Mix everything together really well then taste and season with more salt and pepper if needed

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I made this potato salad for a BBQ at our friends Allan & Karen…

Check out the other foods at the BBQ

Artichokes al la Margaret
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Roasted tomatoes, Fresh Mozzarella and white beans with Olive oil and balsamic vinegar drizzled over the top, and topped with chopped basil al la Karen
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Fire Crackers al la James
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Steaks!
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Dinner!
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Yummy Food with Great company!
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3 pounds red potatoes
1 pound bacon, chopped
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves

Place potatoes in a large pot and cover with cold water.
Boil for about 45 minutes or potatoes are tender. How I make sure they are tender enough is poke a fork into the biggest potato if its not tender then boil until tender.
Drain, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl
Place a large pan on stove and heat burner to medium high heat. Add the bacon
and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate.
Add the onions to the rendered bacon fat and cook until soft, about 7 to 8 minutes.
In a bowl or measuring cup add the vinegar and mustard seeds
then whisk in the canola oil and season, to taste, with salt and pepper.
add bacon and onions to the potatoes
Then add parsley
Add the dressing to the potatoes, bacon, and onion and toss gently to coat.
Then add in the green onions
Mix everything together really well then taste and season with more salt and pepper if needed

Jamie Style Potato Skins

I love potatoes! I love potato skins! What better way to have potatoes then adding bacon and cheese and onions and sour cream to them! YUM! Here is my version of potato skins…

Preheat your oven to 400 degrees

So for the topping for my potato skins I made ranch sour cream.

I used 16 Oz (light) Sour Cream
I packet of Hidden Valley Ranch, Dip Mix
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Mix the two together in a bowl
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Place bowl in fridge and let the two mingle together and chill to make for a yummy dip to go on your potato skin

Next, Grab 5 potatoes (I used russet potatoes)
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wash the potatoes under cold water. Then what I do is grab 5 sheets of aluminum foil, like you were going to do baked potatoes. (sorry I do NOT put potatoes in the microwave that is just gross) I add a little olive oil to the outside of the potato, rub it all over so the whole potato is coated, not drenched just nice and shiny all over
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and then I sprinkle kosher salt on the outside as well (I do this because I love to eat the skin and it makes the skin nice and yummy and flavorful)
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Do this with all 5 potatoes and then wrap them in the foil
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Bake them at 400 degrees for about an hour

Then grab a pound of bacon
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and chop it up. I find that when the bacon is really cold sometimes a little frozen it helps to cut it easier. So when I started making this, I popped the bacon in the freezer for a few and it got nice and cold and made it easier to chop.
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Chop all the bacon up
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Grab a medium skillet or cast iron skillet and place ona  burner and turn to medium high heat, and place the bacon in the pan
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while the bacon is cooking go back to the potatoes, but keep an eye on the bacon and stir occasionally

Once the potatoes have baked (leave your oven on) for about an hour, very carefully take the foil off and cut them in half
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and what I did was scoop out some of the potato, and placed what I scooped out in a bowl and you can save it for mashed potatoes or snack on it while you make the potato skins. I also placed the skins in a baking dish because they will be going back in the oven.
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I scooped out some of the potato so that the skin is like a bowl and can hold bacon, cheese and onions
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So my bacon is done at this point. Nice and brown and crisp!
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so place the bacon in a plate lined with paper towls and set aside

then what I did was take a couple of spoonfuls of the bacon grease and drizzled it over the potato skins to make them extra healthy!
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then I sprinkled a little garlic salt over each potato as well
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and then popped them back in the oven for 15-20 minutes until the edges were crisp
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Then grab 8 oz of extra sharp cheddar cheese
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and grate it all and set aside

Then grab the bacon and place a couple of tablespoons in each potato
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I distributed all the bacon between all the potatoes and a few samples for myself
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Then add the cheese
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again I distributed the cheese between each potato. Using it all
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Then pop the pototatoes back in the oven and bake another 10-15 minutes, or until cheese is nice and melted and bubbly

While the potatoes are baking (again) Grab one bunch of green onions and wash and chop up
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Then once the cheese is melted, pull the potatos out oven the oven
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and drool
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and sprinkle the chopped green onions over them
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Then serve you up one of the potato skins and add some ranch sour cream
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Recipe:

  • ranch sour cream.
  • 16 Oz (light) Sour Cream
  • I packet of Hidden Valley Ranch, Dip Mix
  • Mix the two together in a bowl
  • Place bowl in fridge and let the two mingle together and chill to make for a yummy dip to go on your potato skin
  • 5 potatoes (I used russet potatoes)
  • Aluminum foil
  • Olive oil
  • Kosher salt
  • 1 pound of bacon, chopped
  • Couple of Tablespoons of Bacon grease (optional)
  • Garlic Salt, to taste
  • 8 oz of extra sharp cheddar cheese, grated/shredded
  • One bunch of green onions, washed with ends cut off and chopped
  • Preheat your oven to 400 degrees
  • wash the potatoes under cold water. Then what I do is grab 5 sheets of aluminum foil, like you were going to do baked potatoes. I add a little olive oil to the outside of the potato, rub it all over so the whole potato is coated, not drenched just nice and shiny all over and then I sprinkle kosher salt on the outside as well. Do this with all 5 potatoes and then wrap them in the foil
  • Bake them at 400 degrees for about an hour
  • Then grab a pound of bacon and chop it up. Grab a medium skillet or cast iron skillet and place on a burner and turn to medium high heat, and place the bacon in the pan, while the bacon is cooking go back to the potatoes, but keep an eye on the bacon and stir occasionally. Once the potatoes have baked (leave your oven on) for about an hour, very carefully take the foil off and cut them in half and what I did was scoop out some of the potato, and placed what I scooped out in a bowl and you can save it for mashed potatoes or snack on it while you make the potato skins. I also placed the skins in a baking dish because they will be going back in the oven.
  • Cook bacon until nice and brown and crisp! Place the bacon on a plate lined with paper towels and set aside then take a couple of spoonful’s of the bacon grease and drizzled it over the potato skins to make them extra healthy, then I sprinkled a little garlic salt over each potato as well and then popped them back in the oven for 15-20 minutes until the edges were crisp
  • Then grab 8 Oz of extra sharp cheddar cheese and grate it all and set aside
  • Then grab the bacon and place a couple of tablespoons in each potato
  • I distributed all the bacon between all the potatoes and a few samples for myself. Then add the cheese again I distributed the cheese between each potato. Using it all
  • Then pop the potatoes back in the oven and bake another 10-15 minutes, or until cheese is nice and melted and bubbly. While the potatoes are baking (again) Grab one bunch of green onions and wash and chop up
  • Then once the cheese is melted, pull the potatoes out oven the oven and drool and sprinkle the chopped green onions over them then serve you up one of the potato skins and add some ranch sour cream