Twice Baked Potatoes and Spinach & Romaine Salad

Prep time: 30 min
Total time: 45 min
Origin: USA (for the most part)

This has been one of our favorite meals this semester because there's a great variety of flavors and textures involved with both items. We decided to go with a nice and hearty main dish, twice baked potatoes to go along with this chilly Wisconsin weather. We freshened up our evening with a delicious and crispy salad made with spinach and romaine lettuce, topped with mandarin oranges, fresh strawberries, and toasted almonds and Sarah's homemade peanut vinaigrette. Bon Appetitio!

 Sarah prepping the salad

Ingredients for the vinaigrette: honey, rice vinegar, peanut sauce, olive oil, ground ginger, and toasted almonds. Most ingredients were added to taste (We need to do a better job at keeping track of exact measurements... sorry!)

 Making the potato filling

 Gutting the potatoes

 These bad boys cooked at 350 degrees until the cheese was melty and bubbly. Yum.

 The salad put together

Picture perfect! And very fitting for a chilly February evening.

Twice  baked potatoes are pretty simple, so we didn't use a recipe at all. Generally this is how it went:

Bake 4 large potatoes until soft
Assemble the following ingredients in a medium sized mixing bowl:
2 tbsp melted butter
4 oz. sour cream
3 oz cream cheese
3/4 cup shredded cheddar cheese
chives, to taste
salt and pepper, to taste

When the potatoes are done baking, cut them in half and scrape most of the insides out from the skin. Combine potatoes with above ingredients, spoon back into potato skins, and bake at 350 until warm. Top with fresh chives!