[Liz]

Twice-Baked-Potatoes

Ing 5 large russets, 1 tbl veg oil 1/2 tsp k/salt For the filling 6 slices bacon, chopped 1/2 c ea sour cream, whole milk, 4 tbl unsalted butter, 1 tsp k/salt/pepper 1/2 c grated Cheddar 1/8 c thin-slice green onions Topping 1/2 c grated cheddar 1/4 c thin-sliced green onions,

Method 1. Pre-bake: Bake, micro, or air fry potatoes up to four days in advance, let cool, wrap in foil; slice, scoop, re-fill, and fridge for quick potatoes. When ready to serve, bake 30 min 400 deg, topping with remaining cheese and green onion halfway through to prevent burning.

Method 2. Pre-bake and fill potatoes, then let cool and fridge, wrapped in foil. When ready to serve, bake 30 min at 400°F, topping with cheese and green onion halfway through to prevent burning.

Can freeze: Bake and fill, then let cool and store in resealable freezer bag. Let thaw overnight in fridge, then bake 30 min 400 deg, topping with cheese and green onion only halfway through baking. Green onions do not freeze well.

[Liz]

Air fryer Potato Stacks
Yukon gold, or russets work well. Garlic-infused oil is naturally infused, meaning you need less. Smoked paprika works well (often found in curly fries). Each stack is super crispy and golden on the outside. Inside, stack is surprisingly fluffy. It’s hard to call these "a side" when they’re this good.

Ing 3 c potatoes 3 tbl garlic-infused oil 1 tsp ea smoked paprika, dried oregano/rosemary pinch s/p

Instructions Peel and slice potatoes thinly (mandoline creates lots of 3mm slices); place in cold water 15-30 min. This helps to get even crispier stacks. Drain and dry thoroughly by laying on p/towels. Now toss potato slices in oil/seasonings. Layer in stacks; secure with a cocktail stick. Foil over to start. Place in air fryer about 15 min at 180C. After 15 min, open foil and cook 15-20 min so they color and crisp up on top. Serve with dips as an appy or alongside your favorite dinners.