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In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

This easy, adaptable side has it all --- creamy, tender and gooey: Twice-Baked Potatoes

By Emma Christensen



JewishWorldReview.com | Twice baked potatoes are a crowd pleaser, and an easy side dish to adapt and modify. You can use almost any ingredient you have on hand, be it a few leftover steamed vegetables or the odd leftover sausage link. Make the recipe vegetarian by cutting out the meat, or even vegan by cutting the cheese and using vegetable broth instead of sour cream.

This recipe for twice baked potatoes packs a lot of the things we love: creamy mashed potatoes, tender veggies and gooey cheese -- all served up in a crispy little potato boat. Plus, it's just as easy to make a whole batch as it is to make one or two, so it's simple to have dinner set for the week!



TWICE BAKED POTATOES

MAKES 4-8 servings, depending on appetite



  • 4 baking potatoes

  • 2 sausage links, diced

  • 1 onion, diced

  • 1 red, green, or yellow pepper, diced

  • 3 cloves garlic, minced

  • 1/4 cup (vegan?) sour cream or yogurt

  • 1 tablespoon chopped rosemary, oregano, thyme, or other herb

  • 8 ounces cheese(vegan?) shredded or crumbled




WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.

Optional additions or substitutions: 1 cup ground beef, 1 cup shredded chicken, marinated artichoke hearts, roasted red peppers, steamed broccoli, frozen peas, spinach, chili peppers, cooked beans, leftover chili

Pre-heat the oven to 400 F.

Prick the skin of the potatoes all over, tent them loosely in aluminum foil, and roast them until fork-tender, about 1 hour. Remove from oven and allow to cool. Leave the oven on.

Meanwhile, saute the sausage (or other meat) until all the pieces are golden and have released most of their fat. Transfer the sausage to a plate with a paper towel. Drain off all but a few teaspoons of the oil.

Saute the onions until translucent and just beginning to turn brown. Add the peppers (and any other vegetables) and cook until tender. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant and then mix it in with the rest of the vegetables. Remove the pan from heat.

When the potatoes are cool, slice them in half length-wise and use a spoon to scrape out the interior. Leave behind a quarter inch of potato and the skin. Mash the potatoes in a large bowl along with the sour cream or yogurt until the potatoes are creamy. Fold in the cooked sausage, vegetables, herbs, and most of the cheese.

Divide the filling evenly among the potato skins and sprinkle the remaining cheese over the top. Bake any potatoes that you will eat immediately for an additional 10-15 minutes, until the filling is warmed through, the cheese is bubbly, and the top is slightly crispy. Any unbaked potatoes can be refrigerated and baked off during the week for quick meals.

(Emma Christensen is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking.)

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