Monday, January 2, 2012
Twiced Baked Potatoes & Scalloped Corn
For the Potatoes:
For NYE, I baked lots of russet potatoes, rubbed with truffle oil, sprinkled with kosher salt. For dinner the next day, I cut the remaining six potatoes in half (they were regular sized, not huge baking potatoes), scooped out the insides, and mixed in sour cream, cheddar cheese, scallions, flat leaf parsley, real bacon bits, 1/4 cup melted butter, and lots of black pepper. I baked them alongside the ham and scalloped corn.
For the corn:
One can of whole kernel, one can creamed, heavy cream, two eggs, crushed saltines, scallions, black pepper; more crushed saltines and butter on top.