These are the sides to complement the Beef Tenderloin. In the "Rancher's Dinner" episode, Pioneer Woman prepares these two sides while her husband cooks the beef. Her sister in law bakes the brownies. Hmm.. maybe I should bake the brownies too.
Twice Baked Potatoes is found in the Pioneer Woman's first cookbook. We like these potatoes very much.. It has soft filling and crispy skin. These potatoes can also be part of a light meal with soup/salad. The potatoes are first baked and the flesh is scooped into a bowl mixed with bacon,spring onions, sour cream and cheese. They are baked again the second time with grated cheese topping. These potatoes can be prepared ahead of time which I did the night before cooking. They can be freeze too which is great if you are cooking for a large group to save time.
Corn Casserole is cooked for myself because my children do not like them. Red pepper, jalapenos, and heavy cream are mixed with the fresh corns and bake in the oven. I couldn't find any jalapenos near me so I left it out. I like that it is sweet and creamy with nice crunch. This dish should goes very well with any grilled food.
Twice Baked Potatoes
Pioneer Woman Cooks
8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cups bacon bits, fry your own
1 cup sour cream
1 cup cheddar or Jack cheese, plus more for topping
1/2 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper
- Preheat the oven to 400F.
- Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cook through. ( I boiled them till half cooked before baking in the oven).
- Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350F.
- With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
- Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (if you plan to freeze the twice baked potatoes, do NOT add the green onions.)
- Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop'em in the oven until the potato is warmed through, 15 to 20 minutes.
Note: I did half portion.
Fresh Corn Casserole with Red Bell Peppers and Jalapenos
8 ears corn, still in the husk
2 red bell peppers, diced
2 fresh jalapenos, diced
1 cup heavy cream
Salt and freshly ground black pepper
1 stick salted butter, cut into pieces
- Preheat the oven to 350F
- Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.
- Add the red bell peppers, jalapenos, heavy cream, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 x 13-inch baking dish. Bake until thoroughly through, 30 to 45 minutes.
Note: Fresh corn is recommended for this dish, but you can also use frozen corn. Shorten the baking time.
when using frozen corn.
This post is linked to Cook like A Star 'Pioneer Woman". Hosted by Zoe from Bake for Happy Kids,
And whoever does not carry their cross and follow me cannot be my disciple.