Twin Sis and I enjoy cooking, although that hasn’t always been the case… at least for me. In college we lived together in a townhome, and, most nights we either picked up food or Twin Sis handled the meal while I helped.
I got into blogging in college and we decided to begin a cooking blog together called Twin Cookin’. That lasted a while until we graduated and moved out. However, when I began living on my own, I started to enjoy cooking more and more. It is therapeutic for me. I’m the type of cook that loves to follow recipes and get nervous veering away from ingredients and flavors someone else has already figured out worked well together.
Twin Sis, on the other hand, loves to experiment with new flavors. In an effort to bring us back to our Twin Cookin’ roots, I’ve asked her to develop recipes to share on my blog. So here’s the first of many for you guys!
Ham & Veggie Stuffed Baked Potato
All of these ingredients are measured by the eye and your taste, so feel free to add as little or as much as you want based on your preferences.
1/2 cup frozen peas
1 slice Canadian bacon
1/4 large onion chopped
1 tablespoon Parsley chopped
1/2 cup chopped mushrooms
Cayenne Pepper (optional)
dollop of Sour Cream (optional)
1.Preheat oven to 425 degrees.
2. Meanwhile, line a baking sheet with foil. Wash and dry the potato. Pierce the outside with a fork. Rub the outside with olive oil and sprinkle with sea salt.
3. Bake potato for 45 mins.
4. Heat olive oil a small pan over medium heat. Sauté veggies in olive oil. Add salt, pepper and cayenne pepper to taste. (Just keep in mind, a little cayenne pepper goes a long way).
5. Cut potato across the center. Add butter, salt, pepper, and veggie mixture. Sprinkle with Asiago cheese and parsley. Add a dollop of sour cream. Enjoy!