"merryb" > wrote in message
oups.com...
> On Apr 5, 9:02 am, "JJ" > wrote:
>> Is that make-able ahead of time?"merryb" > wrote in
>> message
>>
>> oups.com...
>>
>>
>>
>> > On Apr 5, 8:50 am, "JJ" > wrote:
>> >> Anybody have a simple but elegant looking, make ahead potato recipe?
>> >> The
>> >> oven is going to be full on Sunday and I need something I can make the
>> >> day
>> >> before and throw in the oven to reheat after the ham comes out. Plain
>> >> old
>> >> mashed potatoes are not an option.
>> >> Thanks,
>> >> Joe
>>
>> > Twice baked potatoes made with scallions or chives & bacon, topped
>> > with cheese.- Hide quoted text -
>>
>> - Show quoted text -
>
> Definitely! Bake your spuds the day before. Do you have a recipe for
> these? If not, here's how I make them. Bake your spuds- cool a little
> for easier handling. Cut in half lengthwise. Scoop out pulp, add sour
> cream, butter, s & p, bacon bits, chives, and a little milk or cream
> if necessary- mash well and put back in potato shells- top with
> shredded cheddar. At this point, you can put them in the fridge. The
> next day, or whenever you plan on using them, pop them in the oven for
> about 20-30 minutes @ 350 or so until hot.

Cool, I just got of the phone with my SIL - I was going to make scalloped
potatoes. As per usual with ham. D'you suppose 20 baked twice potatoes
would take up a lot of room in the oven.

Who cares, think I'll go with this.

e.