Cheesy Stuffed Potatoes and Other Melted Things

Yesterday I was compelled to make something using potatoes since we had so many of them. Our friends were coming over so I thought some stuffed potatoes with cheese would be perfect finger food.

I cleaned the potatoes and preheated the oven.

Normally I put foil around my spuds when baking them but the good-old-Better-Homes-and-Gardens-cookbook said it wasn't necessary, so I didn't. Hooray for not wasting! After about 20 - 30 of the 45 minutes required I heard a funny sound from on top of the stove. It was the sound of the candle falling to its death!

My candle had melted and fallen over from the heat of the oven! Wax was melting everywhere.

 

Prior to this incident I was in a really bad mood. After this happened I had a good laugh at myself and cheered up! I think God was giving me something to lighten my mood, and he also gave me Bryce who cleaned up the mess! Thank you both. 

This is what remained! I'm really sad to see that starfish go, it was a favor from my dear friend's bridal shower.

 

So after the mess was cleaned up and we all had a good laugh, I finished making the snack.

Cheesy Stuffed Potatoes

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Really you can use any type of potato, onion, and variety of cheeses - everything I used was leftover from something else and the green onions were from the Honolulu Farmer's Market.

Russet potatoes

Blue cheese crumbles

Shredded cheddar cheese

Green onions

Salt and pepper

Plain Greek yogurt for topping

Seasoning salt

Start by scrubbing your potatoes and pricking them all over with a fork. Bake your potatoes in a 425 degree F oven for 40 - 45 minutes.

REMOVE ANY CANDLES FROM THE TOP OF THE STOVE!

Once the taters are finished and cooled, cut them in half lengthwise. Scoop out the insides with a spoon or a scooper. I am in love with Pampered Chef's medium scoop! 

Place the potato guts into a bowl and mash them. Next time I make these I'll go as far as whipping them for a smoother texture. Add the desired amount of cheeses and onions, plus salt and pepper, and mix together well. Fill the potato shells with the yummy mixture.

I covered the taters and put them in the fridge for a few hours before returning them to the oven on a baking sheet for another 10 - 15 minutes. This time the temperature can be around 350 degrees F.

  

Bake until they're heated through and the cheese is melted.

Finally, top with seasoning salt and Greek yogurt and enjoy!

You learn something new everyday. Yesterday I learned more than one lesson:

1. candles cannot be on the stove when the oven is on very high heat
2. stuffed potatoes for dinner followed by a long night of drinking doesn't make for a good morning

Today I learned another:

1. These stuffed potatoes make a great breakfast when you're too hungover to make anything new!